Carrot Vichyssoise

Kathie Carr


This recipe is posted in memory of a friend of mine who was a chef in Monterey, CA, in the 1970's. I haven't made it for a long time and don't have a picture but it is good and different.

For Roger.

★★★★★ 1 vote
4 pints
20 Min
25 Min



leeks, cleaned and thinly sliced
onion, thinly sliced
1/2 c
thinly sliced celery
1 clove
garlic, minced
2 Tbsp
butter (or for low fat use olive oil)
4 c
sliced, peeled potatoes
2 c
chicken broth ( ok to use fat free or vegetarian broth)
1/2 tsp
2 c
shredded carrots (about 5 large carrots)
1 1/2 c
light cream (low fat ok)
1 c
milk (low fat ok)


garnish with chopped chives or carrot curls


1For low fat, heart healthy, use low fat ingredients as shown above.
2In a large saucepan cook leeks, onion, celery and garlic in butter until tender. Add potatoes, broth, and salt. Cook 25-30 minutes.

Meanwhile place carrots in 3/4 cup boiling, salted water. Cover and simmer for 6-8 minutes. Drain.
3Place leek mixture in blender and puree. You may need to process in a couple of batches depending on the size of your blender. Return to pan. Mix in cream, milk, and drained carrots. Stir in salt and pepper to taste. Chill. (Soup can be kept in refrigerator in closed containers for several days.) Serve cold.

Garnish with chopped chives or carrot curls, if desired.

About this Recipe

Course/Dish: Vegetable Soup