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"One of my favorite food memories is making Vichyssoise with my Grammy for New Year's Eve. She made this traditional French potato and leek soup with all the rich goodness of cream. For the Doctor Yum website, we created a vegan version of this soup by adding cauliflower and using coconut milk for that rich, creamy feel. I hope this will be a favorite for your family." - Wendy, Cooking Instructor
leeks, thinly sliced
(white and light green part only)
Soak sliced leeks to remove dirt. Drain and lightly dry chopped leeks on a clean towel. In a large pot over medium heat, heat oil. Add leeks and onion to saute until softened, then add garlic. Add potatoes, cauliflower, salt, thyme, rosemary, and coriander. Once potatoes are combined with spices, add vegetable broth, bay leaf, and pepper. Increase heat to bring the mixture to a simmer. Reduce heat to low and cook for about 15 minutes, until potatoes are fork tender. Remove pot from heat and remove bay leaves. Stir in coconut milk and optional lemon juice. Using an immersion blender, blend until smooth and creamy. If needed, a regular blender can be used to blend the soup in small batches. Serve with chopped green onion, fresh ground pepper, and optional cheese.
😫😟😐😀😍“I love the creaminess and it tastes fulfilling!” —Trina, a grown-up
😫😟😐😀😍“So smooth and yummy!” —Katie, a grown-up
😫😟😐😀😍“Love the rich potato flavor and creamy texture!” —Laura, a grown-up