This carrot and potato soup is a bowl of ultimate comfort food. Creamy, warm, and brimming with rich flavor. A perfect family dinner for any season of the year.
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
Carrot and potato soup recipe
Reasons to love this recipe
- Easy to make - it is literally done in under 20 minutes, perfect for busy days, and budget-friendly.
- Family and kid-friendly. There will be no fuss at the table, I promise, making mealtime a breeze. P
- Can be vegan or vegetarian if you choose to, accommodating various dietary preferences with ease.
- Budget-friendly, with only a few very simple ingredients, this dish is not only delicious but also cost-effective.
Ingredients for carrot potato soup
This easy recipe requires only very few simple ingredients. Let's have a look at what we will need
- Potatoes. OK, for potato soup we need potatoes smiley 😆. Any white potatoes will work well. I usually use regular washed white potatoes. You can use russet potatoes if you are in the US.
- Carrots. Just some regular carrots.
- Leek. Leek is a great addition to the soup as it adds some sweetness. However, if you don't have sweets you can substitute with brown onion or shallots.
- Extra virgin olive oil.
- Chicken stock. I used chicken broth to make this delicious soup, but you can use vegetable stock to make it vegan potato soup.
- Butter. To make this potato carrot soup vegan use olive oil or coconut oil instead of butter.
- Thyme. You also can use dry or fresh herbs.
- Salt and black pepper: To season.
Find the full list of ingredients in the recipe card below.
How to make carrot potato soup
If you're a fan of easy soup recipes, follow these steps to make a delicious homemade pot of soup at home.
- Start by heating the butter or olive oil in a large Dutch oven or a large pot over medium heat; do not overheat it.
- Sauté the leek for a couple of minutes, then add the dry thyme leaves and continue sautéing for another 3-4 minutes until the leek has softened.
- Toss in the potatoes and carrots, giving everything a good mix.
- Pour in the chicken or vegetable stock, bringing it to a gentle boil. Lower the heat to a simmer, allowing the soup to bubble without boiling, for about 10 to 20 minutes or until the potatoes and carrots are very tender.
- If using fresh thyme springs remove the springs BEFORE blending the soup.
- Carefully transfer the soup into the blender, and blend on high until the soup is nice and creamy. It will take 10 seconds in a Thermomix on speed 8. (Alternatively, you can use an immersion blender to blend the soup.)
- Pour the blended mixture back into the saucepan. Your homemade soup is now ready to be savored. Enjoy!
Find full instructions in the recipe card below.
How to serve:
My kids love this soup served with fresh crusty bread. However here are a couple of more ideas on what to serve with this creamy soup:
- Grilled zucchini
- Mediterranean grilled eggplant
- Roasted broccoli
- Mediterranean chickpea salad
- Brazilian Cheese Bread - Pao de Queijo
- Delicious gluten-free bread
Make it vegan: As already mentioned above, by replacing butter with coconut oil and by using vegetable broth or stock you can make entirely plant-based soup.
How to store
If you have any leftovers or cooked this creamy carrot potato soup in advance, you can easily store it for later use.
- Cool Down: Allow the soup to cool to room temperature before refrigerating or freezing.
- Refrigeration: If you plan to consume the soup within a few days, transfer it to an airtight container and store it in the refrigerator. It can typically be refrigerated for 3-4 days.
- Freezing: For longer storage, freeze the soup. Portion it into individual serving-sized containers or freezer bags. Leave some space at the top to allow for expansion. Seal well and label with the date.
- Thawing and Reheating: When ready to enjoy, thaw the frozen soup in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring occasionally to avoid scorching.
- Freshen Up: If the soup becomes too thick, simply add a splash of chicken stock or water to adjust the desired consistency.
More easy recipes for you to try
Carrot and potato soup recipe
- 3-4 large potatoes, peeled and diced aproximatelly 3 cups
- 2 carrots, peeled and diced aproximatelly 1.5 cups
- 1 smalln leek pilled and sliced
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon butter or substitute it with another tablespoon of extra virgin olive oil to make it dairy-free
- 2.5 cup chicken or vegetable stock depending on your diet
- 3-4 thyme springs
Cook the soup
- Heat the butter/olive oil in the saucepan on a medium-high heat. Do not overheat it.
- Add leek and sauté for 2-3 minutes. Add the thyme springs and sauté for another 3-4 minutes until the leek becomes soft.
- Add potatoes and carrots into the pot. Mix.
- Add chicken/vegetable stock and bring to a simmer, so the soup just bubbles. Cook for 10 to 20 minutes or until the potatoes and carrots are very soft. Make sure not to boil it.
- Take the thyme springs out BEFORE blending the soup
- With the immersion blender: carefully insert the blender directly into the pot of soup while it's still on the stove. Use a gentle up-and-down motion to blend until the desired consistency is reached.
- In a food processor: carefully transfer the cooked soup into the food processor bowl. Secure the lid and blend on high until you achieve a luxuriously creamy texture.
- In a Thermomix: carefully transfer the cooked soup into the Thermomix container. Slowly bring the speed up to 8 and blend it for about 10 seconds.
- Transfer back to the saucepan. Your soup is ready to serve. Enjoy!