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White footed bowl filled with Carrot Vichyssoise

Carrot Vichyssoise (Chilled Vegetable Soup)

  • Author: (By Lee Clayton Roper)
  • Yield: 4 to 5 servings 1x
  • Category: chilled soups
  • Diet: Gluten Free


Carrot Vichyssoise is a colorful and refreshingly smooth chilled soup that’s perfect for lunch or dinner. Root vegetables (carrots, potatoes leeks, onions) are all cooked together in a flavorful chicken stock. Carrots add color and a touch of sweetness to the traditional vichyssoise flavors. After cooking, the vegetables are puréed and combined with half and half and milk, reducing the heaviness.



  • 3 cups water
  • 4 teaspoons chicken base (I like organic “Better than Bouillon” brand) – can also use bouillon cubes
  • 2 cups peeled carrots (around 8 medium/large), sliced 1/8-inch thick
  • 2 cups peeled russet potatoes (around 1 1/2 large), sliced 1/8-inch thick
  • 2 large leeks, sliced 1/8-inch thick (white part only)
  • 1 teaspoon kosher salt, or more to taste
  • 2 tablespoons butter, melted
  • 1 cup half and half
  • 1 cup whole (or 2%) milk
  • 1/4 teaspoon Tabasco sauce, or more to taste
  • Chopped carrot fronds or fresh parsley, for garnish


  1. In a large saucepan, bring water to a boil.
  2. Stir in chicken bouillon. Stir in carrots, potatoes, leeks and 1 teaspoon salt. Bring back to a boil, cover, reduce heat and simmer until vegetables are very tender, around 35 minutes.
  3. Remove from heat, uncover and set aside to cool.
  4. Purée with an immersion blender until smooth (or purée in a standing blender, half at a time, then return to saucepan).
  5. Stir in melted butter, half and half, milk and Tabasco. Add salt and/or Tabasco as needed (I usually don’t add anything.) Cover and chill for at least 2 hours, preferably longer.
  6. If needed, whisk soup just before serving. Serve cold; garnish servings with chopped carrot fronds or fresh parsley.


Make ahead: Soup can be made up to 2 days ahead, covered and refrigerated.

© A Well-Seasoned Kitchen ®