Get my newest recipe via email:

Creamy Vegan Vichyssoise with Potatoes and Leeks

Savor summer’s lovely warm days with this chilled and creamy creamless soup–vegan vichyssoise!  Technically, vichyssoise is a cold leek and potato puree made with butter and cream. Here’s my vegan interpretation!

Vegan Vichyssoise

This recipe takes advantage of the potatoes and leeks we found in our CSA farm share box this week. Creamy potatoes make darn delicious creamy vegan vichyssoise.

Vichyssoise, pronounced vihsh-ee-SWAHZ is a classic French soup. Traditional vichyssoise recipes begin with sautéing the veggies in butter instead of olive oil, and they have you stir in heavy cream, sour cream or yogurt after the puree has chilled. But there’s really no reason to use butter or cream when you can enjoy this delicious vegan vichyssoise with a whole lot less calories!


Potatoes and leeks for Vegan Vichyssoise

An immersion blender makes short work of the puree business.  Simply place the immersion blender in the soup pot and whir away. No immersion blender? Carefully transfer the hot liquid to the blender, a few cups at a time. Be careful that the hot soup doesn’t pop the blender lid off and spill hot potatoes and leeks all over the counter.

White miso adds another dimension to this vegan vichyssoise. Dissolve the miso in hot water while the vegetables cook, then stir in the miso and water mix after you turn off the heat. Miso loses flavor and much of its beneficial probiotic qualities when boiled, so make sure your vegan vichyssoise doesn’t boil after adding the miso.

Vegan or not, be sure to sound the “s” at the end, even though you may have heard it mispronounced ve-she-SWAH, it’s a French soup and it’s pronounced ve-she-swahz.

Here’s another delicious cold soup–Melon Basil Soup with Cucumber.

Make it a fabulous week–get in the kitchen and cook something delicious!

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate spam too, and I will be the only person who uses your email address.)

Make it a fabulous week–get in the kitchen and cook something delicious!

For more vegetarian recipe ideas, peruse my Pinterest boards.

Find daily vegetarian and healthy living ideas on my Facebook page.

Follow me on Instagram! It’s my favorite!

**If you make this recipe, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

5 from 1 vote
Creamy Vegan Vichyssoise with Potatoes and Leeks
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Serve this simple potato and leek soup chilled, garnished with avocado slices and green onions. It's an amazingly rich and creamy soup--with no dairy! 

Course: Soup
Cuisine: Vegan
Servings: 4 servings.
  • 3 or 4 potatoes , any kind
  • 1 bunch leeks , 3 to 6 depending on their diameter
  • 2 tablespoons extra virgin olive oil
  • sea salt and white pepper
  • ½ cup white wine
  • 3 or 4 cups vegetable broth, (see note)
  • 1 tablespoon white miso
  • 1 cup hot water
  • Sliced avocado and chopped chives , for garnish
  1. Peel the potatoes and cut them into ½-inch cubes. Wash the leeks well. Trim and discard the dark green parts. Cut them in half down the center, checking for any remaining dirt. Slice the leeks into thin half rings.
  2. Heat the olive oil in a large saucepan on medium flame. Add the vegetables and cook and stir them for several minutes, until the leeks have softened. Sprinkle with some of the salt and pepper.
  3. Stir in the white wine. If you are including the white miso, add only 3 cups of the vegetable broth; otherwise add 4 cups of vegetable broth to the potatoes and leeks. 

  4. Cover the pot. Turn down the heat so the liquid stays at a simmer and cook until the potatoes are very tender, 15 to 20 minutes. If adding miso, dissolve it in 1 cup hot water and stir into the cooked potatoes and broth. (see note)

  5. Puree the hot liquid and cooked vegetables with an immersion blender, or (with caution) in a blender container. Season to taste with more salt and white pepper. 

  6. Refrigerate or stir over an ice bath until very cold. Serve garnished with the avocado and/or chives.

Recipe Notes

If including miso, make sure your vegan vichyssoise doesn't boil after adding it to the soup. (Miso loses flavor and much of its beneficial probiotic qualities when boiled.)


  • Jeanne Hackett

    Made this last night when our south Texas temps reached almost 100. It is an easy and delicious soup, perfect on a hot day. Thanks for a keeper recipe! Reply · 2 weeks ago

    • Thank you Jeanne. What a delight to know that the recipe came out perfectly for you! Reply · 2 weeks ago

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.