Easy carrot and potato soup
This carrot and potato soup is a bowl of ultimate comfort food. Creamy, warm, and brimming with rich flavor. This simple soup just like the Creamy Cauliflower Soup Without Cream and Turkish Red Lentil Soup is a perfect family dinner for any season of the year.
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Carrot and potato soup recipe
Why you should try this recipe:
- Easy to make – it is done in under 20 minutes, perfect for busy days, and budget-friendly.
- Family and kid-friendly. I promise there will be no fuss at the table, making mealtime a breeze.
- It can be easily made vegan or vegetarian by using vegetable instead of chicken stock.
- Budget-friendly, with only a few simple ingredients, this dish is delicious and cost-effective.
This carrot and potato soup was delicious! It was simple to make and full of flavor. The family loved it and I felt great giving them a fabulous dinner.
Gina
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 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.
Step 1: Start by heating the butter or olive oil in a large Dutch oven or a large pot over medium heat; do not overheat it.
Step 2: 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.
Step 3: Toss in the potatoes and carrots, giving everything a good mix.
Step 4: 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.
- NOTE: 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, blend the soup with an immersion blender.)
- Pour the blended mixture back into the saucepan. Your homemade soup is now ready to be savored. Enjoy!
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
Variations
Make it vegan: As mentioned above, by replacing butter with coconut oil and by using vegetable broth or stock you can make this soup entirely plant-based.
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. 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. If the soup becomes too thick, simply add a splash of chicken stock or water to adjust the desired consistency.
More Easy Soup Recipes You’ll Love
Recipe
Carrot and potato soup recipe
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Ingredients
- 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
Instructions
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.
Blend 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!
Notes
- Keep in mind that the longer you blend, the smoother the soup will become. Adjust to your taste!
- The smaller you cut your vegetables the faster the soup will cook.
- Swap butter for another tablespoon of olive oil to make the soup dairy-free.
- Use vegetable stock instead of chicken stock to make soup vegan.
Nutrition:
| calories 473 | |
| % Daily Value * | |
| Total Fat 21 g | 32 % |
| Saturated Fat 8 g | 40 % |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 83 mg | 28 % |
| Sodium 781 mg | 33 % |
| Potassium 1071 mg | 31 % |
| Total Carbohydrate 50 g | 17 % |
| Dietary Fiber 4 g | 17 % |
| Sugars 10 g | |
| Protein 24 g | 48 % |
| Vitamin A | 3 % |
| Vitamin C | 43 % |
| Calcium | 47 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
This carrot and potato soup was delicious! It was simple to make and full of flavor. The family loved it and I felt great giving them a fabulous dinner.
Just about that time where I start saving soup recipes- I love that you combined carrot and potato! Thank you for this comforting and delicious recipe!
I made this soup for dinner and it turned out great. Thank you so much for the recipe!
This was a great way to use all the carrots I picked from my garden. So much flavour.
Meine Lieblingssuppe !!!!!!!!!!!