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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!  Traditionally and by definition 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!

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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.

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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 cream! You can also serve the soup hot, but technically it would not be vichyssoise, the cold French soup with tons of cream.

Course: Soup
Cuisine: Vegan
Keyword: vichyssoise, leeks, potatoes, soup, vegan
Servings: 4 servings.
Author: Letty Flatt
Ingredients
  • 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,
  • 1 tablespoon white miso (see note)
  • 1 cup hot water
  • Sliced avocado and chopped chives , for garnish
Instructions
  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.

  5. Puree the hot liquid and cooked vegetables with an immersion blender, or (with caution) in a blender container.  Dissolve the miso in 1 cup hot water and stir into the cooked potatoes and broth. (see note) 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.)

2 comments

  • 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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