• Cooking Time: 40
  • Servings: 4
  • Preparation Time: 15


FEATURING: Leeks, onions, potatoes, and kale.

There is a bit of a debate wether Vichyssoise, a potato-leek soup served cold, is actually of French or American origin. Regardless, here's a version that is fantastically simple, flavoursome and wholesome vichyssoise with all of the rich creaminess of traditional Vichyssoise, but without a drop of dairy. Topping each bowl with crunchy kale chips is totally optional but is a really nice addition, we find (here's the recipe we use but we cook the kale at 270F for 15-20 min: Serve the soup at room temperature (but you can also eat it warm if you prefer).

If you do like dairy, you can also try my potato-leek soup (that I make with soy or almond milk)- another recipe that I love:'s%20Potato%20Leek%20Soup/55646/


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 5 medium potatoes, cubed
  • 4 cups vegetable broth (or water)
  • 3-4 leeks (white and green parts), rinsed and chopped (approx. 3 cups)
  • 1 tsp sea salt + a bit more based on taste
  • Pepper to taste
  • A few handfuls of baked kale chips (optional)


  • 1. Heat oil in a large pot. When the oil is hot, throw in the onions. Mix until translucent. Add the potatoes and cook for 1-2 min.
  • 2. Add the vegetable broth (or water). Top up with water if necessary so that the stock is covering about 2 cm above the vegetables in the pot.
  • 3. Turn onto a medium heat for about 30 minutes or until the vegetable are cooked through – it may take longer depending on the size that you cut your potatoes.
  • 4. While the vegetables are cooking, heat oil in a pan. When oil is hot, add the sliced leek with a lavish amount of salt and pepper and cook on a medium heat until the leek is softened and turn sweet (make sure to stir often and not to brown the leeks). Set aside.
  • 5. When potatoes are cooked, add the cooked leeks. With a hand blender (or regular blender), blend until completely smooth. This should take at least a couple of minutes.
  • 6. Pour into bowls and sprinkle crunchy kale chips on top (optional).

Categories: Gluten-Free  Soup  Vegan  Vegetarian 
© 2006-2017 BakeSpace, Inc. All Rights Reserved