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Creamy Vegan Vichyssoise Soup with Potatoes and Leeks

This creamy yet creamless potato and leek vegan vichyssoise can be served hot or cold. Savor it chilled on summer’s lovely warm days or warm yourself on cool days by serving it hot!  Here’s my vegan interpretation of vichyssoise, which by definition and tradition would be a cold leek and potato puree made with butter and cream. 

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!

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  • 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 · 6 June, 2018

    • Thank you Jeanne. What a delight to know that the recipe came out perfectly for you! Reply · 6 June, 2018

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