I got some leeks in my CSA one week and decided to make vichyssoise. I remember having it at many weddings that I’ve attended and always thought it was such an elegant first course. Flavorful, rich and creamy, this soup can be served either chilled as vichyssoise or warm as potato leek soup.
2 leeks, washed well, halved & cut into 1” pieces
1 cup chicken bone broth
1 small potato, peeled & diced
1/2 tsp sea salt
1 1/4 cup cashew milk + 1/2 cup water
Combine bone broth, water, diced potato & leeks in a large pot. Bring to boiling. Once boiling, reduce heat and gently boil on medium low heat for about 25 minutes, until potatoes and leeks are tender. Remove from heat. Carefully. Ladle into a high speed blender and blend until smooth. Let cool slightly. Stir in cashew milk and additional 1/2 cup of water until desired consistency is achieved. Add sea salt to taste. Makes about 4 servings.
This recipe is gluten-free, dairy-free, soy-free, & grain-free