Vegan Vichyssoise Soup Recipe

Most of us hanker for authentic food experiences. This inspiration comes from France, the epicenter of culinary elegance. Vichyssoise soup is a chilled creamy soup made with leeks and potatoes. I have converted classic vichyssoise soup to a delicious vegan version. Potatoes are packed with energy-giving complex carbohydrates and are a good source of iron, folate and zinc. This is a great make-ahead soup for entertaining


2 Tbsp. extra virgin olive oil
2 cups thinly sliced leeks, white part only (about 3 large leeks)
2 cups peeled diced potatoes, preferably russet potatoes (about 2 large potatoes)
2 cups gluten free vegetable broth
1 tsp. sea salt or to taste
1 bay leaf
1 ½ cups full fat coconut milk
1 Tbsp. fresh lemon juice
Freshly ground GF white pepper to taste (you can use black pepper)
2 Tbsp. chopped fresh chives for topping


In a large saucepan or soup pot over medium low heat, sauté leeks in olive oil until tender. About 5 minutes. Set aside 2 teaspoons of cooked leeks for topping (optional)
Add potatoes, vegetable broth, salt and bay leaf. Cover and bring to boil. Simmer over low heat for 15 minutes, or until potatoes are thoroughly cooked. Remove bay leaf
Puree potatoes in a blender or food processor, adding coconut milk as needed to desired consistency
Add lemon juice and white pepper and blend
Refrigerate for 4 hours or overnight. The soup thickens as it chills
Top each serving with a sprinkle of chives and cooked leeks. If the soup gets too thick add a little more coconut milk

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