Vichyssoise
A refreshing chilled soup made with creamy potatoes and sweet leeks, ideal for hot summer days.
Ingredients
For the Soup
- 2 tablespoons vegan butter Adds richness and a savory base.
- 2 cups leeks, chopped Provides a mild and sweet onion flavor.
- 1 cup yellow onion, diced Contributes additional sweetness.
- 1 teaspoon salt Enhances overall flavors.
- 3 cups russet potatoes, peeled and diced Creates a creamy texture.
- 1 teaspoon dried thyme Offers earthy notes.
- 1 teaspoon dried marjoram Adds subtle sweetness.
- 1 teaspoon garlic powder Provides aromatic flavor.
- 1/2 teaspoon ground black pepper Introduces mild heat.
- 2 bay leaves bay leaves Infuse aromatic depth.
- 4 cups vegetable stock Flavors the soup.
- 1 cup vegan sour cream Adds creaminess and tang.
- 1/4 cup chopped fresh chives For garnishing.
Instructions
Preparation
- Melt the vegan butter in a large pot over medium heat.
- Add the leeks and yellow onion, seasoning with salt, and sauté until softened.
- Stir in the russet potatoes, dried thyme, marjoram, garlic powder, ground black pepper, and bay leaves.
- Pour in the vegetable stock and stir everything together.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Discard the bay leaves and turn off the heat.
- Blend the soup until smooth.
- Add vegan sour cream to the blender and blend until incorporated.
- Taste and adjust seasoning with additional salt and pepper if desired.
- Adjust the soup thickness with vegetable stock if necessary.
- Cool the soup to room temperature, then refrigerate for 1-2 hours.
- Serve chilled, garnished with chopped chives.
Notes
For best flavor, sauté leeks and onions until caramelized. Use high-quality vegetable stock for better taste.