Easy carrot and potato soup

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! 👩‍🍳🔝
a bowl of tasty looking creamy soup with fresh thyme and slice of bread

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.
ingredients for carrot and potato soup

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.

a bowl with creamy carrot and potato soup

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:

Variations

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. 

  1. Cool Down: Allow the soup to cool to room temperature before refrigerating or freezing.
  2. 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.
  3. 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.
  4. 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. 
  5. Freshen Up: If the soup becomes too thick, simply add a splash of chicken stock or water to adjust the desired consistency.
creamy potato and carrot soup served with crusty bread and fresh thyme soprings

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Recipe

a bowl of creamy carrot and potato soup served with a slice of crusty bread

Carrot and potato soup recipe

Elena Elliott
This delicious carrot and potato soup is a quick and wholesome meal that your whole family will enjoy. Once you cook it you will add it to your weekly rotation, no doubt about it.
5 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine European
Servings 4 servings

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.
    melting butter in a pot
  • Add leek and sauté for 2-3 minutes. Add the thyme springs and sauté for another 3-4 minutes until the leek becomes soft.
    leek and fresh thyme frying in a dutch oven
  • Add potatoes and carrots into the pot. Mix.
    raw potatoes and carrots in a dutch oven
  • 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.
    pouring chicken stock in to Dutch oven to cook soup

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

For a touch of texture, leave tiny chunks of carrots and potatoes in the soup. 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.
Keyword potato and carrot soup
Tried this recipe?Let us know how it was!

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5 Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

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