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Chilled Carrot Soup

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 6 hrs, 5 mins
Yield Makes 5 cups
Serve Chilled Carrot Soup has an elegant appetizer or let it be a part of your colorful brunch menu.


  • 3 cups peeled and diced baking potatoes
  • 2 cups diced carrots
  • 1 1/2 cups chopped leeks
  • 1 (32-oz.) container chicken broth
  • 1 tablespoon jarred chicken soup base
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Garnish: finely shredded carrots

How to Make It

  1. Combine first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes or until vegetables are tender. Cool 10 minutes.

  2. Puree vegetable mixture, in batches, in a blender until smooth. Transfer puree to a large bowl; whisk in half-and-half, salt, and white pepper until blended. Let cool 1 hour; cover and chill 4 to 48 hours.

  3. Add salt and white pepper to taste. Serve in chilled cups.

Cook's Notes

We tested with Superior Touch Better Than Bouillon Chicken Base.