This simple combination of potatoes and leeks makes a deliciously creamy, chilled soup.

Yield: 4 servings

Time: 45 minutes plus time to chill


  • Dutch oven or large saucepan with lid
  • wooden spoon
  • blender
  • fridge-safe container with lid


  • 3 T olive oil
  • 2-3 leeks, white and light green parts only, cleaned and sliced  or  1 large white onion, roughly chopped
  • 1 pound potatoes, peeled (optional) and cubed
  • salt
  • pepper
  • 5 c vegetable stock
  • ½ c cashew cream
  • 1-2 T fresh herbs for garnish (basil, chives, parsley…)


Heat the oil and leeks until softened, about 5 minutes.

Add stock, potatoes, salt, and pepper. Bring to boil, cover, lower heat, and simmer until potatoes are cooked, about 10 to 15 minutes.

Blend (carefully!) until very smooth.

Transfer into container and chill for at least 2 hours.

Stir in cream, ladle in bowls, garnish, and serve.


My vichyssoise has a bit of color because I use the light green part of the leeks and don’t peel my potatoes. If you want the more traditional pure white soup, use only the white parts of the leeks and peel the potatoes.

Adapted from Mark Bittman’s The Best Recipes in the World.

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Abbreviations  |  Conversions  |  Cooking tips

Vegan vichyssoise