Vegan Potato and Leek Soup (Vichyssoise)

Ingredients

• 2 large Leeks
• 1.5 lb Russet Potatoes
• 6 cups Vegetable Broth
• 1 cup Vegan Heavy Cream
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon White Pepper
• 2 tablespoons Fresh Chives

Instructions

1. 1Wash and slice the leeks, using only the white and light green parts. Discard the dark green leaves.
2. 2Peel and dice the potatoes.
3. 3Heat olive oil in a large pot over medium heat. Sauté the leeks until softened, about 5-7 minutes.
4. 4Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. 5Using an immersion blender, blend the soup until smooth and creamy.
6. 6Stir in vegan cream, salt, and white pepper.
7. 7Serve hot or cold, garnished with fresh chives.

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