There’s just something soul-soothing about digging into a bowl of Creamy Potato and Carrot Soup. With its lush, velvety texture and gentle, comforting flavors, this soup feels like a warm hug on a chilly evening. Each spoonful blends the sweetness of carrots with the earthy richness of potatoes, all wrapped in a buttery, creamy broth that’s both simple and utterly satisfying. Whether you’re seeking cozy comfort on a weeknight, or serving a crowd with minimal fuss, this is one recipe you’ll reach for again and again.
Ingredients You’ll Need
This Creamy Potato and Carrot Soup leans on a handful of humble pantry staples, but each brings something special. From the vibrant color of carrots to the subtle bite of black pepper, every ingredient works its magic for that classic, comforting flavor.
- Russet potatoes (4 cups, 2 large): These starch-rich potatoes form the creamy, hearty backbone of the soup and help it blend into a lush, velvety base.
- Carrots (1 cup, about 2 large): Carrots add beautiful color and gentle sweetness that makes every bite sing.
- Garlic (1 clove): Just one clove brings savory depth and warmth without overpowering the other flavors.
- Water (3 cups): The simmering medium, water helps extract every bit of flavor from your vegetables as they cook.
- Better Than Bouillon Chicken Base (1 tbsp): This concentrated base delivers savory, chicken-y depth—swap for veggie base if you want to keep things vegetarian.
- Fresh chopped parsley (1/4 cup) or dried parsley (1 tbsp): A burst of green and herbaceous finish that perks up the whole pot.
- Kosher salt (1 + 1/2 tsp): Salt unlocks and balances all those delicious layers of flavor—taste as you go.
- Butter (1/2 cup, 1 stick): Melted butter builds a rich roux, setting the stage for exceptional creaminess.
- All-purpose flour (1/2 cup): Combined with butter, flour thickens the soup to that dreamy, just-right consistency.
- Black pepper (1/2 tsp): Freshly ground pepper adds a gentle heat and complexity.
- Milk (4 cups, whole milk preferred): The key to that ultra-creamy finish—whole milk makes it extra luscious, but any milk will do.
- Optional garnishes: Cheddar cheese, chopped green onions, extra parsley: These toppers elevate each bowl with flavor, color, and crunch—tailor them to your tastes!
How to Make
Step 1: Prepare the Veggies
Start by peeling and chopping your russet potatoes and carrots into bite-sized pieces. This not only helps them cook quickly and evenly, but also ensures that each spoonful of Creamy Potato and Carrot Soup is perfectly textured.
Step 2: Simmer the Vegetables
In a large pot, combine the chopped potatoes, carrots, and garlic. Pour in the water, then stir in the Better Than Bouillon Chicken Base, parsley, and kosher salt. Bring everything to a boil over medium-high heat. Once the soup is bubbling, drop the heat to a gentle simmer and let the vegetables cook for 15–20 minutes, or until they’re easy to pierce with a fork. The aroma at this stage is already irresistible!
Step 3: Make the Roux
While your veggies soften, melt the butter in a separate saucepan over medium heat. Sprinkle in the flour and whisk constantly for 2-3 minutes. The mixture should turn smooth and bubbly—this is your base for all that luxurious thickness. Cooking the roux just long enough gets rid of the raw flour taste but keeps it pale for a creamy result.
Step 4: Whisk in the Milk
Now, slowly whisk in the milk until the sauce is silky and thickened, which takes about 5 minutes. The kitchen will start smelling like cozy comfort at this point. This step creates the ultra-creamy backbone that makes Creamy Potato and Carrot Soup stand out from the rest.
Step 5: Puree the Soup
Once your potatoes and carrots are fork-tender, grab an immersion blender and blend the soup right in the pot until it reaches your preferred consistency. If you like a chunkier texture, just pulse a few times; for completely smooth, blend until silky. No immersion blender? Just transfer in batches to a traditional blender and carefully process. Either way, this is where the magic happens and the soup becomes beautifully velvety.
Step 6: Combine, Season, and Serve
Stir your creamy roux mixture and black pepper into the pureed soup. Give it another 5 minutes on low heat so the flavors can meld and the soup thickens further. Taste, adjust with a little more salt or pepper if needed, then ladle into bowls and finish with your favorite toppings. The Creamy Potato and Carrot Soup is ready to shine!
How to Serve
Garnishes
A sprinkle of grated sharp cheddar adds richness, while chopped green onions bring a pop of freshness. For extra color and herbal zip, scatter more parsley over each bowl. Don’t be afraid to think creatively—crumbled bacon or even a swirl of sour cream can make your Creamy Potato and Carrot Soup feel extra-special.
Side Dishes
This soup is wonderful as a stand-alone meal, but I love pairing it with a thick slice of crusty bread (perfect for dunking), a light leafy salad, or even a grilled cheese sandwich for the ultimate comfort food combo. Roasted veggies or a simple mixed greens salad make perfect companions if you want to lighten it up.
Creative Ways to Present
Try serving your Creamy Potato and Carrot Soup in small mugs or teacups at gatherings for a fun appetizer, or ladle it into bread bowls for a dramatic, edible touch. For a rustic lunch, serve with a big family-style platter of toppings so everyone can customize their bowl. Little choices in presentation make this comforting soup feel extra festive and memorable.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, pour your cooled Creamy Potato and Carrot Soup into an airtight container and store it in the fridge. It will keep beautifully for up to 3 days, and the flavors only get cozier with a bit of time.
Freezing
Want to stash some away for a rainy day? This soup freezes surprisingly well. Let it cool completely before transferring to freezer-safe containers, leaving a little space for expansion. Thaw overnight in the fridge before reheating so the texture stays lovely.
Reheating
When you’re ready for round two, gently reheat the soup on the stovetop over low-medium heat, stirring often to help it regain its luscious creaminess. If it seems extra thick, simply whisk in a splash of milk or water until you reach your perfect consistency.
FAQs
Can I make Creamy Potato and Carrot Soup vegan?
Absolutely! Swap the Better Than Bouillon Chicken Base for a vegetable bouillon or plant-based alternative. Use your favorite non-dairy butter and unsweetened plant milk such as oat or almond, and you’ll have a delicious vegan version.
Can I use different types of potatoes?
Yes, while russet potatoes give the creamiest texture, Yukon Golds work beautifully too for a slightly more buttery flavor. Avoid waxy potatoes like red potatoes if you want a smooth, blendable soup.
Do I need an immersion blender?
If you have one, it makes pureeing the Creamy Potato and Carrot Soup quick and easy. Otherwise, you can carefully use a countertop blender—just work in small batches and be wary of steam. You can even leave it a little chunky if you prefer more texture.
What are some fun mix-ins or toppings?
Try adding a handful of cooked sweet corn, roasted garlic, or even a swirl of pesto to amp up the flavor. Top each bowl with shredded cheddar, crispy bacon, crusty croutons, or a dollop of Greek yogurt for a creamy finish.
Can I double the recipe for a crowd?
Definitely! Simply double all the ingredients and cook in a larger pot. This Creamy Potato and Carrot Soup is a crowd-pleaser and perfect for potlucks, meal prep, or sharing with friends.
Final Thoughts
If you’re looking for a go-to comfort dish to nourish and delight, this Creamy Potato and Carrot Soup checks every box. Each spoonful is all about warmth, heart, and home—perfect for cozy nights or sharing with the people you love. Give it a try, and see how quickly it becomes a staple in your kitchen too!
Print
Creamy Potato and Carrot Soup Recipe
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This creamy potato and carrot soup is a comforting, hearty bowl of warmth that’s perfect for chilly evenings or whenever you’re craving something rich and velvety.
Ingredients
Russet Potatoes:
4 cups, 2 large, about 2 lbs
Carrots:
1 cup, about 2 large
Garlic:
1 clove
Water:
3 cups
Better Than Bouillon Chicken Base:
1 tbsp
Fresh Chopped Parsley:
1/4 cup or dried parsley 1 tbsp
Kosher Salt:
1 + 1/2 tsp
Butter:
1/2 cup, 1 stick
All-Purpose Flour:
1/2 cup
Black Pepper:
1/2 tsp
Milk:
4 cups, whole milk preferred
Optional Garnishes:
Cheddar cheese, chopped green onions, extra parsley
Instructions
- Peel and chop the russet potatoes and carrots into bite-sized pieces. In a large pot, add the potatoes, carrots, garlic, water, Better Than Bouillon Chicken Base, parsley, and kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes or until the vegetables are fork-tender.
- Prepare the roux: In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until the mixture is smooth and bubbly.
- Slowly whisk the milk into the roux, stirring until the mixture thickens and becomes creamy, about 5 minutes.
- Puree the soup: Once the potatoes and carrots are tender, use an immersion blender to puree the soup to your desired texture.
- Combine the roux with the soup: Stir in the roux mixture and black pepper, then cook for another 5 minutes to allow everything to combine and thicken.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Serve hot with optional garnishes like cheddar cheese, chopped green onions, and extra parsley.
Notes
- For a vegetarian version, replace the Better Than Bouillon Chicken Base with vegetable bouillon or a plant-based alternative.
- For a dairy-free option, swap the butter for vegan butter and use almond milk or any other dairy-free milk.
- If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
