Name: Minted Vegan Vichyssoise
Prep time: PT30 MINTUES
Total time: 4 h 30 min
Ingredients: 2 leeks, halved lengthwise and sliced (1½ cups); 3 cups low-sodium vegetable broth; 2 cups russet potatoes, peeled and cubed; ½ cup unsweetened, unflavored plant-based milk; 4 teaspoons white wine vinegar; Freshly ground black pepper, to taste; 3 tablespoons fresh mint, chopped

Prep-time: 30 mintues / Ready In: 4 hours 30 minutes
Makes 4 cups
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This creamy chilled soup is perfect for warm days when you don’t want to spend hours over the stove. A savory base of leeks, potatoes, and veggie broth is blended together and brightened up with a hearty splash of white wine vinegar. Garnish this refreshing vegan vichyssoise recipe with extra chopped mint and black pepper to create an elegant yet easy dish that’s ideal for the spring and summer months.

By Shelli McConnell, Aug 12, 2021

Ingredients

2 leeks, halved lengthwise and sliced (1½ cups)
3 cups low-sodium vegetable broth
2 cups russet potatoes, peeled and cubed
½ cup unsweetened, unflavored plant-based milk
4 teaspoons white wine vinegar
Freshly ground black pepper, to taste
3 tablespoons fresh mint, chopped

Instructions

In a large saucepan cook leeks over medium about 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add broth and potatoes. Bring to boiling; reduce heat. Cover and simmer for about 15 minutes or until potatoes are tender. Using an immersion blender, blend mixture until smooth. Stir in milk and vinegar; season with pepper. Transfer to an airtight container; chill at least 4 hours or overnight. If desired, thin soup with additional milk after chilling. Before serving, stir in mint.

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Mary2 years ago

I wasn’t sure how this was going to taste but the flavors work and are delicious and refreshing.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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