Vegan Vichyssoise
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Learn more →Ingredients
6 servings
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 large leeks (white and light green parts only), thinly sliced
- 1 medium yellow onion, roughly chopped
- 1 tsp kosher salt, plus more to taste
- 1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup water
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ¼ tsp white pepper
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Trim the leeks and halve them lengthwise, then slice crosswise into thin half-moons. Place the sliced leeks in a large bowl of cold water, swish well, and lift them out, leaving any grit behind. Drain and set aside.
- 2
Melt the butter in a large pot or Dutch oven over medium-low heat. Add the leeks, onion, and 1 tsp kosher salt, and cook, stirring occasionally, until the leeks and onion are completely softened and translucent but not browned, about 12–15 minutes.
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