If you’re looking for a heartwarming and velvety soup that’s easy to pull together yet impresses everyone at the table, you’re in for a treat. This Creamy Potato Carrot Soup Recipe is one of those go-to dishes I reach for when I want comfort in a bowl. With simple ingredients and a rich, silky texture, it’s just pure joy spooned into every bite—plus, it comes together faster than you’d expect!
Why You’ll Love This Recipe
- Simple, wholesome ingredients: You probably already have most of these in your pantry, making it super easy to whip up.
- Rich and creamy texture: Thanks to the homemade white sauce, this soup feels indulgent but isn’t complicated.
- Flexible flavors: You can tweak the herbs, spices, and garnishes to fit your mood or what’s in the fridge.
Ingredients You’ll Need
This Creamy Potato Carrot Soup Recipe comes to life with a handful of unpretentious ingredients that blend perfectly to create that cozy, comforting vibe. Let me walk you through why each one is special and what to keep in mind when shopping.
- Russet potatoes: They’re the star here because of their starchy, fluffy texture when cooked, which thickens the soup naturally.
- Carrots: Adding a subtle sweetness and beautiful color, carrots balance the earthiness of potatoes wonderfully.
- Garlic: Just one clove, finely minced, adds a gentle aromatic depth, nothing overpowering.
- Better Than Bouillon Chicken Base: This gives the soup a deeper, more homemade flavor punch than a simple broth.
- Fresh parsley: Bright and herbal, parsley keeps things fresh and lively. If fresh’s not an option, dried works too.
- Kosher salt: Essential for seasoning, making sure every ingredient shines.
- Butter and all-purpose flour: These two make up the base of your white sauce (béchamel) that brings the creaminess to life.
- Milk: Whole milk yields the best richness and silky texture, but you can experiment with 2% if that’s what you have.
- Cheddar cheese, green onions, and extra parsley: Perfect garnishes that add some zing and texture on top—totally optional but highly recommended!
Variations
I love that this Creamy Potato Carrot Soup Recipe is like a blank canvas—you can shuffle it up depending on what you crave. Don’t hesitate to personalize it; trust me, it makes the experience even more fun.
- Add smoky bacon: Crispy bacon bits on top bring this humble soup to a whole new flavor dimension—my family literally goes crazy for this addition.
- Go dairy-free: Swap the butter with olive oil and use your favorite plant-based milk to make it vegan-friendly.
- Spicy kick: When I’m feeling adventurous, I sprinkle in a pinch of cayenne or smoked paprika—it gives the soup a subtle warmth without overpowering it.
- Herb twist: Sometimes I swap parsley for fresh thyme or rosemary, which adds a lovely earthy note perfect for fall evenings.
How to Make Creamy Potato Carrot Soup Recipe
Step 1: Boil the veggies until tender and flavorful
Start by peeling your potatoes and carrots, then dice them into about ½-inch pieces. I like them pretty uniform so they cook evenly, but don’t stress if they’re a bit uneven—this is comfort soup, after all. Toss the potatoes, carrots, and that minced garlic into a pot. Pour in just enough water to barely cover them so you keep all those lovely flavors in the soup instead of losing them down the drain. Then, mix in about a tablespoon of Better Than Bouillon Chicken Base (I’m all about that roasted chicken flavor) and chopped parsley, along with a teaspoon of kosher salt. Bring it to a boil, then lower the heat and let it simmer gently with the lid tilted, so steam escapes. Give it about 20 minutes until those veggies are meltingly tender—you’ll know because a fork should easily smash a potato piece without resistance.
Step 2: Roughly mash the veggies to your desired texture
This part is where you decide how chunky or smooth you want your soup. I prefer a velvety texture with a few soft lumps—you get that satisfying body without it feeling too uniform or pureed. Use a potato masher for this, and if you’re after ultra smooth soup, an immersion blender works wonders here too. Just be gentle if you want to keep those chunks.
Step 3: Whip up the creamy white sauce (béchamel)
While the veggies simmered, you can start the white sauce in a separate pot. Melt the butter over medium heat, then whisk in the flour along with salt and pepper to create a thick paste called a roux. Stir it constantly for a few minutes to cook out the raw flour taste. Next, slowly add your milk—don’t dump it all at once! Adding it gradually and whisking thoroughly prevents lumps. Once all the milk is in, keep stirring and bring the sauce to a boil; it should thicken beautifully and become luscious. This step really makes the soup feel professionally creamy—trust me, it’s worth the patience.
Step 4: Combine and simmer until just perfect
Pour your rich white sauce right into the pot with the mashed veggies. Use a spatula to scrape every last bit—no one wants to waste that goodness. Stir everything together gently and let the flavors marry over low heat for a couple of minutes. Taste and adjust seasoning as you go; sometimes a little more salt or pepper really wakes the soup up. Then, it’s ready to serve!
Pro Tips for Making Creamy Potato Carrot Soup Recipe
- Potato Dice Size Matters: Keep your potato pieces roughly uniform for even cooking; I’ve learned the hard way that uneven chunks lead to some bits overcooked and others underdone.
- Slow Milk Addition: Patience here is key. Adding milk slowly while whisking keeps the sauce silky and prevents those dreaded flour lumps.
- Don’t Overcook the Roux: Cook just until bubbly and aromatic—any longer and it can turn dark and affect the flavor negatively.
- Adjust Consistency Last: If the soup gets too thick, add a splash of warm milk or broth to loosen it gently—thickening can continue as it cools.
How to Serve Creamy Potato Carrot Soup Recipe
Garnishes
I’m a big fan of topping this soup generously with shredded sharp cheddar because it melts beautifully and adds a burst of savory richness. Chopped green onions bring a mild sharpness and a pop of color. Fresh parsley sprinkled on top feels like the final flourish—bright and inviting. Sometimes, I toss on a sprinkle of crispy fried shallots for extra crunch, and honestly, it’s a game-changer.
Side Dishes
This soup feels like the star, so I like to keep sides simple. Crusty bread or soft dinner rolls are perfect for dipping. For a bit more substance, a fresh green salad with a tangy vinaigrette complements the soup’s richness beautifully. When hosting, I sometimes serve it alongside roasted veggies or even a light grilled chicken breast for a cozy meal.
Creative Ways to Present
For special occasions, I sometimes serve the soup in hollowed-out small bread bowls—talk about cozy vibes! Another fun trick is to drizzle a little herb oil or a swirl of sour cream on top for a beautiful finish. Individual ramekins make it feel fancy too, perfect for dinner parties. I even experimented with garnishing with edible flowers once, and it got quite the wow factor!
Make Ahead and Storage
Storing Leftovers
Leftovers? Yes please. I store any extra soup in airtight containers in the fridge and it stays good for up to 5 days. Just be sure to cool the soup completely before sealing to keep freshness locked in. When I’ve reheated it, adding a splash of milk or broth helps bring back that creamy texture.
Freezing
Here’s what I’ve learned: this Creamy Potato Carrot Soup Recipe doesn’t freeze well because of the potatoes and cream sauce. When thawed, the texture can become grainy and separated, which isn’t very appetizing. So instead, I recommend enjoying it fresh or within a few days. If you want to freeze, try leaving out the milk-based sauce and add it fresh after reheating.
Reheating
When reheating, do it gently in a saucepan over low to medium heat, stirring frequently so it heats evenly and doesn’t scorch at the bottom. Adding a little milk or broth while warming helps keep it creamy and prevents it from thickening too much. Avoid microwaving if possible, but if you do, heat in short bursts and stir between intervals.
FAQs
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Can I make this Creamy Potato Carrot Soup Recipe vegetarian?
Absolutely! Simply swap the Better Than Bouillon Chicken Base for a vegetable broth or vegetarian bouillon. Using olive oil instead of butter also keeps it plant-based while still maintaining creaminess.
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What can I use if I don’t have Better Than Bouillon?
No worries! You can use bouillon cubes or granules, but be careful with salt since these tend to be saltier. Alternatively, a good-quality chicken or vegetable broth can work with a pinch of extra seasoning.
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How thick should the soup be?
The soup should be creamy and thick enough to coat your spoon but still spoonable. It thickens slightly as it cools, so if it feels very thick right after cooking, add a splash of warm milk or broth to loosen it up.
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Can I make this soup ahead of time for guests?
Yes, you can prepare the soup a day in advance and reheat gently before serving. Just keep the garnishes separate until ready to serve for the freshest presentation.
Final Thoughts
This Creamy Potato Carrot Soup Recipe holds a special place in my heart because it’s simple to make but feels luxuriously satisfying. Whether you’re having a cozy night in or need a crowd-pleasing dish, this soup never fails to comfort and delight. I truly think once you try it, you’ll appreciate how little effort yields something warm and memorable. So grab your spoon, invite someone you love, and enjoy every soothing bite—trust me, this one’s a keeper!
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Creamy Potato Carrot Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Potato Soup recipe is a creamy, thick, and luxurious homemade soup made with diced russet potatoes, carrots, garlic, and a rich white sauce. Enhanced with chicken or turkey bouillon, fresh parsley, and finished with cheddar cheese and green onions, this comforting soup comes together in about 30 minutes and serves 8. Perfect for a cozy meal, it offers a velvety texture with options to adjust from chunky to smooth.
Ingredients
Vegetables
- 4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
- 1 cup diced carrots (about 2 large carrots)
- 1 clove garlic, smashed and diced
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- Chopped green onions, for garnish
- Chopped parsley, for garnish
Soup Base
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
- 1 teaspoon kosher salt
White Sauce (Béchamel)
- 1/2 cup butter (one stick)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups whole milk
Garnish
- Shredded cheddar cheese
Instructions
- Prepare the vegetables: Peel the potatoes and dice them into approximately 1/2 inch cubes. Peel and dice the carrots to a similar size. Smash and mince the garlic clove.
- Boil the veggies: Place the diced potatoes, carrots, and garlic into a stock pot or 3-quart pot. Add 3 cups of water, just enough to barely cover the vegetables. Stir in 1 tablespoon of Better Than Bouillon Chicken Base, 1/4 cup fresh or 1 tablespoon dried parsley, and 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce heat to medium and simmer, venting the lid to allow steam escape, for about 20 minutes until the vegetables are very tender.
- Mash the vegetables: Remove the pot from heat. Use a potato masher to mash the mixture to your desired texture—velvety with some chunks, completely chunky, or use an immersion blender for a smooth consistency.
- Make the white sauce (béchamel): In a separate 2-quart or larger pot, melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour until it forms a thick paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook this roux for 1-3 minutes, stirring constantly to avoid burning.
- Add milk to the roux: Slowly pour in 4 cups of whole milk, adding about 1 cup at a time while whisking to incorporate smoothly and prevent lumps. After all the milk is added, continue stirring and bring the mixture to a boil. Let it boil for 1 minute, stirring frequently to prevent scorching.
- Combine and finish the soup: Pour the hot white sauce into the pot with the mashed vegetable mixture, scraping out every bit with a spatula. Stir everything together until fully combined and heated through.
- Serve and garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and extra chopped parsley as desired. Serve warm.
- Storage: Store any leftovers in the refrigerator for up to 5 days. Do not freeze the soup, as freezing causes the potatoes to absorb moisture and the sauce to separate and become grainy.
Notes
- This Easy Potato Soup recipe is a classic and comforting soup shared by the granddaughter of an Idaho potato farmer, delivering authentic and delicious flavors.
- The soup is creamy and thick without needing the optional cheesy garnish, but cheese adds a lovely richness if desired.
- The recipe takes approximately 30 minutes in total, making it quick and suitable for weeknight meals.
- Be careful adding milk slowly to the roux to prevent lumps and ensure a smooth white sauce.
- Do not freeze leftovers to maintain the soup’s texture and quality.
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 8 g
- Sodium: 759 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 43 mg
