Vegan Vichyssoise
Classic vichyssoise is one of those silky, elegant soups that feels almost impossible to make plant-based without losing its signature richness — but this version absolutely delivers. Slow-softened leeks and shallots build a deeply savory, aromatic base, while Yukon Gold potatoes give the soup its naturally creamy body. The real secret is a full can of coconut milk whisked in after blending, replacing the traditional heavy cream with something just as lush and satisfying. Blending in batches and then straining through a fine-mesh sieve takes a little patience, but the result is an impossibly smooth, velvety texture that feels genuinely restaurant-worthy. Served ice-cold from the fridge, it's a stunning starter or a light meal on a warm evening, especially finished with fresh chives and a drizzle of good olive oil. This recipe makes four servings, so it's perfect for a dinner party first course or a few days of elegant lunches.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 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
- 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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