Vichyssoise

Ingredients

• 125 ml olive oil
• 1 large onion
• 3 large leeks (white part only)
• 800 g potatoes
• 750 ml vegetable broth (or 1 bouillon cube and 750 ml water)
• ½ teaspoon salt
• 8-10 rehydrated sun-dried tomatoes (optional)
• Chives (optional)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of potatoes
• What to use instead of leek

Instructions

1. Peel and finely chop the onion and leeks. Cook them gently in a pot with half the oil for 7-8 minutes, until tender but not browned.
2. Peel and chop the potatoes, add them to the pot, add the broth, stir and simmer over medium-low heat, tightly covered, for 15-20 minutes.
3. Add the rest of the oil and blend everything. For a smoother, creamier soup, add 150 ml of plant-based milk or 50 ml of plant-based cooking cream.
4. Taste and add the salt. Blend well until smooth (about 3 minutes) and strain it for a much finer texture.
5. Serve cold, warm or hot, with sun-dried tomatoes and chopped chives.

Nutrition facts

Approximate, per serving (about 467 g). Calculated with data from USDA FoodData Central.