Low Sodium Vegan Vichyssoise

Total time2 hr 55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
2 medium shallots, thinly sliced
1 lb yukon gold potatoes, peeled and cut into 1-inch cubes
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp white pepper

For serving

2 tbsp fresh chives, finely chopped (optional)
1 tbsp olive oil, for drizzling (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot over medium-low heat until shimmering. Add the leeks and shallots with a pinch of salt and cook, stirring occasionally, until completely softened and wilted but not browned, about 12–15 minutes.
2
Add the potatoes and vegetable broth. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and break apart easily when pressed with a spoon, about 18–20 minutes.

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