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Creamy Vegan Vichyssoise with Potatoes and Leeks

This creamy vegan vichyssoise with soup takes advantage of the potatoes and leeks in this week’s farm share box. Savor summer’s lovely warm days with this chilled creamless soup. Technically, vichyssoise is a cold leek and potato puree with cream pronounced vihsh-ee-SWAHZ. Here’s my vegan interpretation!

Vegan Vichyssoise

To make good creamy vegan soup, use creamy potatoes. Most 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 blend, 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.

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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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 to 4 cups vegetable broth
  • 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, use only 3 cups of the vegetable broth; otherwise add all 4 cups now. 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. Stir in the miso, if using, dissolved in the water at this point.
  4. 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.
  5. Refrigerate or stir over an ice bath until very cold. Serve garnished with the avocado and or chives.

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