Vegan Vichyssoise Soup Recipe

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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
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  • 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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