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Chilled Vichyssoise Soup

A creamy and refreshing chilled soup made from leeks and potatoes, perfect for warm weather and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: French, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons vegan butter Adds richness and a buttery flavor.
  • 2 medium leeks Provides a delicate onion flavor.
  • 1 medium yellow onion Enhances the soup’s overall flavor with sweetness.
  • 1 teaspoon salt Enhances the other flavors and balances the dish.
  • 2 large russet potatoes Provides a creamy texture when blended.
  • 1 teaspoon dried thyme Adds a subtle herbaceous note.
  • 1 teaspoon dried marjoram Brings a mild, sweet taste.
  • 1/2 teaspoon garlic powder Offers a gentle garlic flavor.
  • 1/2 teaspoon ground black pepper Adds a hint of spice.
  • 2 leaves bay leaves Infuses the soup with aromatic flavor.
  • 4 cups vegetable stock Forms the soup base.
  • 1 cup vegan sour cream Incorporates creaminess and tang.
  • 1/4 cup chopped fresh chives Used as a garnish.

Method
 

Preparation
  1. Melt the vegan butter in a large pot over medium heat until bubbly.
  2. Add the leeks and diced onion to the pot, season with salt, and sauté until softened and translucent.
  3. Stir in the diced potatoes, thyme, marjoram, garlic powder, pepper, and bay leaves.
  4. Pour the vegetable stock into the pot and stir to combine.
  5. Turn the heat to medium-high and bring the mixture to a boil.
  6. Reduce the heat to low and simmer for 20-25 minutes until the potatoes are fork-tender.
  7. Remove the bay leaves from the pot.
  8. Transfer the contents to a blender and blend until smooth.
  9. Add the vegan sour cream to the blender and blend until incorporated.
  10. Taste the soup and adjust seasoning with salt and pepper if desired.
  11. If the soup is thicker than desired, blend in a bit of extra vegetable stock.
  12. Allow the soup to cool to room temperature, then store in airtight containers and chill in the fridge for 1-2 hours.
  13. Serve the soup chilled in bowls, garnished with chopped chives.

Notes

For added texture, serve with crispy croutons or top with a drizzle of olive oil. Use fresh ingredients for the best taste.