This was a really fun soup to make because I had never made Vichyssoise before and it is a pretty particular dish. Love learning new things about food. If you are one of those people that don’t dig the cold soups (it’s cool, it happens), it is just as yummy heated up! Enjoy it your way.
2 cups chopped potatoes
1 1/2 cups unsweetened coconut milk
2 cups vegetable stock
2 tbsp dairy free margarine, Earth Balance or other
3/4 teaspoon salt
Pepper to taste
Chives for garnish
Trim off the green tops of the leeks and slice lengthwise. Wash leeks making sure to clean in between the layers and slice thinly, discarding ends. In a saucepan over medium low heat melt the margarine. Add the leeks and cook, stirring frequently for about 10 minutes or until leeks have become tender. Add potatoes and stock, bring to a boil. Reduce heat to low and cover pot, simmering for 30 minutes until potatoes are tender.
Allow to cool a bit and puree in a blender. Add salt, pepper and milk and blend to mix. Allow soup to chill before serving. Top with chopped or whole chives and enjoy.