Cool as a Carrot Vichyssoise

Campbell's Cool as a Carrot Vichyssoise Recipe

Carrots add sweetness and color to this flavorful cold soup, that's made ahead and chilled, so it's perfect for warm weather entertaining.

At a glance


20 min.


4 hr. 55 min.



Servings: about 1 1/2 cups each

Cook: 35 min.

Chill: 4 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

2 medium potatoes, peeled and chopped (about 2 cups)
3 medium carrots, sliced (about 1 1/2 cups)
3 leeks, white part only, sliced
5 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
dash Ground white pepper
1 cup half-and-half
1/2 teaspoon ground ginger
Sour cream
Chopped chives

How to Make It

  • 1

    Stir the potatoes, carrots, leeks and broth in a 3-quart saucepan. Heat to boil over medium-high heat. Reduce the heat to low and simmer for 25 minutes or until the vegetables are tender.

  • 2

    Place one half of the vegetable mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat the blending process with the remaining vegetable mixture. Pour it into the bowl and stir in the white pepper, half-and-half and ginger. Cover the bowl and refrigerate for at least 4 hours.

  • 3

    Pour the soup into 6 serving bowls. Top each with dollop of sour cream and sprinkle with some chives.

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