Vegan Vichyssoise

Total time2 hr 55 min

Prep time20 min

Cook time35 min

Silky and pale green-gold, this chilled soup is built on slow-cooked leeks and onion, simmered with tender Yukon Gold potato chunks until everything melts into a spoon-soft base. Blending it smooth and then pushing it through a fine-mesh strainer gives you that signature velvety, restaurant-style texture with zero graininess. A touch of white pepper adds a gentle warmth that plays beautifully against the cold, and a scatter of fresh chives on top brings a bright, herby snap to every spoonful. It chills for hours in the fridge, which only deepens the leek-and-potato flavor and makes it the kind of make-ahead starter you can pull straight from the fridge on a hot day. Simple, elegant, and endlessly refreshing, it's a great fit for a vegan table and just as good served in delicate teacups for a dinner party as it is ladled into bowls for a low-key lunch.

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Ingredients

6 servings

3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use 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 tip
Use 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 tip
Use 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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