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Two white plates filled with smooth vegan vichyssoise, garnished with chives and croutons.

Refreshing Vegan Vichyssoise Recipe

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This vegan vichyssoise is an easy, refreshing soup. The soup is based on leek and potato and is cheap to prepare. This recipe is perfect for the first warm days of spring or on a summer evening.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Units Scale

450g leek (2 medium leeks)

250g potatoes

5 cloves garlic

100ml vegan soy cream

1l vegetable stock

50g vegan butter substitute

1 bay leaf

Salt & Pepper to season

Optional: Croutons

Optional: Chives

Optional Extra-virgin olive oil


Peel and dice the onion and potatoes. Discard the outer tough leaves of the leeks. Clean the leek well from any dirt before slicing it into thin rings.

Melt your vegan butter substitute in a pot, and sweat the onions on medium heat until turning translucent. Add the garlic and cook for another minute.

Add the potatoes and leek, and cover the ingredients with vegetable stock. Add the bay leaf and give the ingredients a first season with salt and pepper. Bring the soup to a simmer and let it cook for 30 minutes.

Once the vegetables are turning nice and soft, blend the soup until silky smooth. Slowly add the soy cream while blending. Check the soup for seasoning.

Allow the soup to cool before serving. You can garnish the soup with fresh chives and a touch of fresh lemon juice. You can also use extra-virgin olive oil or croutons as garnishes.


You can give the leek rings a little bath in cold water to make sure there is no remaining dirt or sand finding its way into the soup.

  • Author: Ivo
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Cuisine: French
  • Diet: Vegan