This recipe for vegan vichyssoise was a savory entry in a recipe contest we held many years ago. It was submitted by Tina Coopman. To qualify, the recipe had to contain eight ingredients or less. Tina’s recipe narrowly missed our awards, but we still think she whipped up a winner with this easy and delicious soup.
This Vegan Vichyssoise is a Year-Round Favorite, Served Hot or Cold
Pureed leek and potato soups have been popular in France for centuries, but some argue that modern-day vichyssoise is more of an American invention. It’s known for being served cold, and is loved in summer, when leeks are at their peak. But this vegan vichyssoise really is a year-round soup, and is equally wonderful when served warm in the cooler months. Here are some quick ingredient tips to help make it your own.
Best Butter Alternative
Use your favorite buttery spread or buttery stick brand (often called plant butter). But adjust the salt as needed. Some brands are much saltier than others. For example, Country Crock Plant Butter is quite salty, while Miyoko’s Vegan Butter really does have just a hint of salt.
Potatoes In Season and Year Round
New potatoes are in season in summer, and are delicious in this vegan vichyssoise. Year round, we enjoy Yukon gold or yellow potatoes in this soup. You can alternatively have a little fun with the look, and use purple potatoes. Russets are also great in soup, but they do have to be peeled. Peeling is optional with thinner-skinned potatoes.
Vegetable Stock Instead of Broth
This is a great time to use homemade vegetable stock. Unlike broth, it’s typically unsalted. But keep in mind that some store brands of stock are salted. Adjust the seasoning in your vegan vichyssoise as needed.
Milk Beverage Options
We agree with Tina that coconut milk beverage is ideal in this recipe. But you can use your favorite unsweetened, plain milk beverage in a pinch. Most types will work fine, particularly if you are serving this vegan vichyssoise cold. But keep the taste in mind. And avoid brands with any sweetness. Some milk beverage types, like oat milk, are often naturally sweet, even if sugar isn’t added.
Special Diet Notes: Vegan Vichyssoise
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to select the butter alternative, vegetable stock, and milk beverage that suit your dietary needs.
- 3 leeks
- 2 tablespoons dairy-free buttery spread or sticks
- 2 cups chopped potatoes
- 2 cups vegetable stock
- 1½ cups plain unsweetened coconut milk beverage
- ¾ teaspoon salt
- Black pepper, to taste
- Chives, for garnish
- Trim off the green tops of the leeks and slice lengthwise. Wash the leeks making sure to clean in between the layers. Thinly slice the leeks and discard the ends.
- Melt the butter alternative in a saucepan over medium low heat. Add the leeks and cook, stirring frequently, for about 10 minutes, or until leeks have become tender.
- Add the potatoes and stock, and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the potatoes are tender.
- Allow the soup to cool for 15 minutes.
- Puree the soup in your food processor or blender.
- Add the milk beverage, salt, and pepper and blend to mix.
- Refrigerate the vichyssoise to serve cold.
- Divide the soup between four bowls, and top with chopped chives.
So simple and so delicious 😋!
Best Vichyssoise I have ever eaten!
Thank you for the recipe.
Glad you enjoyed it Fiona!
This soup a as amazing! I used canned coconut milk and blended with an immersion blender. We enjoyed this soup hot and cold!
Awesome! So happy that the recipe worked out well for you Samantha!