Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Carrot Vichyssoise By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Whole milk gives vichyssoise a rich consistency, without the fat of cream. Ingredients 3 large leeks (1 ½ pounds), white and light-green parts trimmed 1 medium clove garlic, minced 4 small Yukon Gold potatoes (1 ½ pounds), peeled 5 carrots (9 ounces), peeled 2 ½ cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 ½ teaspoons salt ⅛ teaspoon freshly ground black pepper 2 cups whole milk 3 tablespoons snipped fresh chives Olive-oil cooking spray Directions 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. 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. 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. 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. Print