Go Back Email Link
+ servings
overhed shot of vegan vichyssoise soup with green onion garnish
Print Recipe
3.70 from 10 votes

Creamy Vegan Vichyssoise with Potatoes and Leeks

Serve this simple potato and leek soup chilled, garnished with avocado slices and green onions. It's an amazingly rich and creamy soup--without the cream!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American, French
Keyword: leeks, potatoes, white miso
Servings: 4 servings.
Calories: 106kcal

Ingredients

  • 6 each new potatoes about 1 1/4 pounds
  • 3 each leeks (see note)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • ½ cup white wine
  • 3 cups vegetable broth
  • 1 tablespoon white miso (see note)
  • 1 cup hot water
  • Sliced avocado and chopped chives , for garnish
  • 1/4 teaspoon white pepper

Instructions

  • 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.
  • 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. Add the salt and pepper.
  • 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. 
  • 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. Alternatively, use a pressure cooker or Instant Pot and cook under pressure 5 minutes. Use the quick release method. (See note.)
  • Puree the hot liquid, potatoes and leeks directlly in the cooking pot using an immersion blender. If you don't have an immersion blender, puree the broth and vegetables in a blender, about 2 cups at time, with caution.
  • To finish the soup, dissolve the miso in 1 cup hot water and stir into the pureed potatoes and broth. Season to taste with more salt and white pepper. 
  • Refrigerate, or stir over an ice bath until very cold. Serve garnished with the avocado and/or chives. 

Notes

You want about 3 cups of sliced leeks from 3 medium-size trimmed leeks. If your leeks are huge, you may only need two leeks.
Because it includes miso, make sure your vegan vichyssoise doesn't boil after adding the miso to the soup. (Miso loses flavor and much of its beneficial probiotic qualities when boiled.)
To quick-release the Instant Pot, turn the dial to Vent and when it stops hissing, open the lid. To quick-release a stove-top pressure cooker, place the pot under cold running water until the pressure releases.

Nutrition

Calories: 106kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1156mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg