Wildly popular with my omnivorous household, this recipe for vegan vichyssoise is a potato-leek soup.
It is not, as my honeymooning, proofreading mother once discovered on a Bermudian menu, a potato-"leak" soup. You don't have to wonder what is in it!
Alexander's Vegan Vichyssoise
5 medium to large potatoes, cut into chunks
2 large leeks, diced
2 cloves of garlic (optional)
2 bay leaves
2 cups oat milk (you won't need this much)
2 teaspoons apple cider vinegar
Salt & pepper to taste
1. Boil the chunked potatoes, garlic cloves, and diced leeks with the bay leaves until soft enough to blend.
2. Remove the bay leaves.
3. Drain water and discard, or use it instead of the oat milk.
4. Add apple cider vinegar.
5. Blend to a puree.
6. Add oat milk until you like the consistency.
7. Add salt and pepper to taste.
Parsley, or better yet, chopped chives are a nice garnish.
Some people like to add a basil sprig towards the end of the blending process.
I prefer the Oatly(TM) Barista oat milk.