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Prep time
10 minutes
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Cook time
30 minutes
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Makes
4 quarts
Author Notes
Vichysoisse is just a fancy French term for potato leek soup. We've created a lighter version using vegetable stock and cashew cream rather than heavy cream. This soup is delicious served cold or warm. Top it off with some crispy leeks and chives for an extra oniony flavor boost. Enjoy! —What We Eat Gals
Ingredients
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2 tablespoons
Olive Oil
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6
Leeks, green tops removed, sliced into rings
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1
Yellow onion, small diced
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1 tablespoon
Fresh Thyme
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4
Small Russet or 6 Yukon Gold Potatoes, Peeled and medium dice
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1
Bay Leaf
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2 quarts
Vegetable Stock
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1 quart
Cashew Milk
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Salt and Pepper, to tase
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1/4 cup
Chives, minced into small rings
Directions
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In a large stock pot, heat olive oil over medium heat. Once hot, saute leeks and onions until softened, about 5 minutes. Add in fresh thyme and a good pinch of salt and pepper.
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Add potatoes, bay leaf, and stock. Cover and simmer on medium-low heat until potatoes are soft and cooked through, about 20 minutes.
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Puree soup in blender or food processor until smooth and pass through fine mesh sieve if you have one. Return soup to stock pot and add in cashew cream. Season to taste.
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To serve, sprinkle with chives.
*Fried leeks, olive oil, and paprika are also nice garnish additions.
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