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Carrot Vichyssoise


Whole milk gives vichyssoise a rich consistency, without the fat of cream.

  • Servings: 6

Source: Martha Stewart Living, July/August 1997


  • 3 large leeks (1 1/2 pounds), white and light-green parts trimmed
  • 1 medium clove garlic, minced
  • 4 small Yukon Gold potatoes (1 1/2 pounds), peeled
  • 5 carrots (9 ounces), peeled
  • 2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 3 tablespoons snipped fresh chives
  • Olive-oil cooking spray


  1. Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.

  2. Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.

  3. Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.

  4. Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.

Cook's Notes

Use a blender, not a food processor, to puree this soup, or it will become gummy.

Reviews Add a comment

  • MS11317088
    13 APR, 2017
    Don't waster your time on this soup. Big disappointment.
  • abepollisterg
    31 MAR, 2013
    Although this soup was okay, it was not excellent. It both looks and sounds better than it actually is; I greatly prefer normal Vichyssoise, or Vichyssoise made with Zucchini.
  • eak1517
    10 JUN, 2011
    This recipe was really disappointing. No real carrot flavor carried through, which I was hoping for at least a hint of. And the color was sort of beige/flesh and rather unappetizing. I will stick with the traditional version next time...
  • eak1517
    10 JUN, 2011
    This recipe was really disappointing...almost no carrot flavor carried over into the soup, which was what I was hoping for a hint of. And the color was not nearly as bright as I had hoped for, it looked sort of beige and unappetizing. I will stick with the classic version next time.
  • diplocase
    15 JUL, 2010
    It will freeze fine. Just don't defrost in the microwave--leave the frozen container in the fridge overnite to defrost.
  • mbpie
    1 APR, 2010
    Very light and delicious. Perfect soup for springtime!
  • LaurenCrosby
    20 MAY, 2009
    Has anyone tried to freeze this?