Carrot Vichyssoise

Mikekey *


Original recipe created by chef Albert Stockli in 1959 at the Four Seasons in NYC. Cook time does not include refrigeration time.


★★★★★ 3 votes

15 Min
25 Min
Stove Top


  • 2 c
    peeled, diced potatoes
  • 1 1/4 can(s)
    sliced carrots
  • 1
    leek, washed and sliced (white part only)
  • 3 c
    chicken broth
  • 1 pinch
    white pepper
  • 1 tsp
  • 1 c
    heavy cream
  • ·
    shredded raw carrot, for garnish

How to Make Carrot Vichyssoise


  1. In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
  2. Puree half of the cooked vegetables and broth in a blender for 30 seconds. Empty into mixing bowl and repeat with remaining vegetables. Refrigerate until well chilled.
  3. Stir in pepper, salt and cold cream.
    Serve in chilled bowls with a topping of the shredded carrot.

Printable Recipe Card

About Carrot Vichyssoise

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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