Farmers Market Vichyssoise

By Gina Yoder

I love soup.  A lot.  Every season, every month, every week, I love soup.  Even when it’s so hot out that my husband raises an eyebrow when I mention soup, I gleefully pull my favorite soup pot off the shelf and I make soup. 

Last week at market, I scored!  Curly kale from The Garden Patch, gorgeous  young leeks from Fifth Month Farm, and tasty, twisted carrots from Canaan’s Cupboard.  Perfect ingredients for soup! (Despite my husband’s raised eyebrow.)

I craved something that would (1) use these peak-fresh veggies, and (2) NOT make me sweat.  

Here’s what I call “Lititz Farmers Market Vichyssoise”.


  • 1/2 cup white onion, finely chopped

  •  2 thinly sliced leeks, white and light green part only

  • 2 garlic cloves, minced

  • Olive oil 

  • 4 cups vegetable broth or chicken broth

  • 1/2 tsp salt

  • 1/2 tsp white pepper

  •  2  white potatoes, cut into 1-inch chunks

  • 2 carrots, chopped

  • 1 cup of chopped vegetable of your choice (I use zucchini and corn)

  • 3 kale leaves, chopped into small pieces

  • 1 cup milk


  • In a dutch oven or soup pot, sauté onion, leeks and garlic in a splash of olive oil for 5 minutes, until the onion is soft but not browned.
  • Stir in 4 cups vegetable broth (or chicken broth), salt, white pepper, and potatoes. Bring to boil; reduce heat and simmer about 12 minutes, until potatoes are soft.  
  • Purée the potatoes and onion mixture with an immersion blender (or ladle it into a standing blender, puree, and return it to the pot).
  • Add carrots, chopped vegetable(s) of your choice and kale. Stir in a bit more broth or water, if it’s too thick.  Simmer until vegetables and rice are done, about 20 minutes.  
  • Stir in 1 cup of milk until well incorporated, and additional salt and pepper to taste. Serve warm or at room temperature

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