If you are craving a comforting, velvety bowl of goodness that feels like a warm hug on a chilly day, this Creamy Potato Carrot Soup Recipe will quickly become your new favorite. Combining the earthy sweetness of tender carrots with the hearty, smooth texture of Russet potatoes, this soup achieves the perfect balance of flavor and creaminess. It’s incredibly satisfying, easy to make, and packed with simple ingredients that come together to create a rich and nourishing meal. Trust me, once you try this Creamy Potato Carrot Soup Recipe, you’ll want to keep it in your dinner rotation all year round.
Ingredients You’ll Need
Trust me when I say that the simple, wholesome ingredients in this soup are the secret to its sublime taste and irresistible texture. Every element is essential — from the delicate sweetness of the carrots to the creamy richness the milk and butter bring — making this a perfect comforting soup.
- Russet potatoes (4 cups diced): Their starchy quality gives the soup its thick, creamy body.
- Carrots (1 cup diced): Sweetness and vibrant color come from fresh carrots, balancing the potatoes perfectly.
- Garlic (1 clove, mashed and diced): Adds a subtle, savory depth that wakes up the flavors beautifully.
- Water (3 cups): To gently cook the vegetables without overpowering their natural tastes.
- Better Than Bouillon Chicken Base (1 tablespoon): Infuses the broth with a rich, meaty savoriness; turkey base works wonderfully too.
- Fresh parsley (1/4 cup chopped): Brightens the overall flavor with a mild herbal note.
- Kosher salt (1 teaspoon + 1/2 teaspoon): Perfectly seasons both the vegetable broth and the roux for balanced taste.
- Butter (1/2 cup or 1 stick): Essential for creating that luscious, creamy roux base.
- All-purpose flour (1/2 cup): Thickens the soup while keeping it silky smooth.
- Black pepper (1/2 teaspoon): Adds a gentle warmth and just the right amount of spice.
- Whole milk (4 cups): Makes the soup silky, creamy, and indulgent.
- Cheddar cheese, shredded (optional): Perfect as a garnish to add a sharp, melty finish.
- Chopped green onions: A fresh, mild crunch for topping.
- Chopped fresh parsley (extra for garnish): Adds a fresh pop of color and flavor just before serving.
How to Make Creamy Potato Carrot Soup Recipe
Step 1: Prep Your Vegetables
Start by peeling and dicing the potatoes and carrots into nice, even half-inch cubes. This ensures each piece cooks simultaneously for the perfect texture. Pop the diced potatoes, carrots, and minced garlic into a large stockpot — get ready to build the foundation of your soup!
Step 2: Begin Cooking the Vegetables
Add 3 cups of water to the pot, just enough to cover the veggies. Stir in the Better Than Bouillon chicken or turkey base, chopped fresh parsley, and 1 teaspoon of kosher salt. This mixture will create a flavorful, savory broth that gently enhances the natural sweetness of the carrots and the heartiness of the potatoes.
Step 3: Simmer Until Tender
Bring everything to a boil on high heat, then reduce to medium warmth and vent the lid to let steam escape. Let it simmer for about 20 minutes, or until the potatoes and carrots are beautifully soft and fork-tender. This step is crucial — tenderness means comfort in every bite!
Step 4: Mash the Vegetables
Remove the pot from heat and use a potato masher to break down the veggies to your desired consistency: whether you like it chunky and rustic or smoother, it’s entirely up to you. For an ultra-smooth experience, an immersion blender can give you silky perfection in minutes.
Step 5: Make the Roux
While your veggies cook, melt the butter in a separate pot over medium heat. Whisk in the flour, kosher salt, and black pepper, continuing to stir for 1 to 3 minutes. This roux will thicken your soup and add a rich, buttery depth that is truly irresistible.
Step 6: Add Milk and Thicken
Slowly whisk in the milk, about a cup at a time, ensuring a smooth blend without lumps. Bring the mixture to a boil on medium, letting it bubble for about a minute before removing from heat. This luscious white sauce is the secret to achieving the creamy texture you’re after.
Step 7: Combine and Blend
Pour the warm roux sauce back into the pot with your mashed vegetables, scraping the pot to get every bit of that delicious sauce. Stir it all together until perfectly combined, creamy, and dreamy.
Step 8: Serve and Garnish
Ladle the soup into warming bowls and elevate it with shredded cheddar cheese, fresh chopped green onions, and a sprinkle of parsley. Serve immediately to enjoy it at its cozy best.
How to Serve Creamy Potato Carrot Soup Recipe
Garnishes
Garnishes give your soup character and a bit of flair! Cheddar cheese melts beautifully on top, adding sharpness and richness. Bright green onions add freshness and a mild crunch, while a sprinkle of parsley adds color and brightness. Feel free to experiment with a dollop of sour cream or crispy bacon bits for extra delight.
Side Dishes
This soup pairs magnificently with crusty bread or warm garlic toast for dipping. A simple side salad with fresh greens and a tangy vinaigrette refreshes the palate between sips. For a heartier meal, serve alongside roasted chicken or a hearty sandwich.
Creative Ways to Present
Consider serving the soup in rustic bread bowls for a fun twist that doubles as an edible vessel. Or layer it with a drizzle of herb oil or a dash of smoked paprika to add visual appeal and an extra layer of flavor. For gatherings, ladle the soup into miniature cups for easy sipping and sampling.
Make Ahead and Storage
Storing Leftovers
Let your Creamy Potato Carrot Soup Recipe cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days without losing any of its comforting creaminess.
Freezing
If you want to save soup for later, freezing works wonderfully. Portion the soup into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftover soup, warm it gradually on the stovetop over medium-low heat, stirring often to prevent sticking. A splash of milk or water can help restore its silky consistency if it has thickened too much in the fridge.
FAQs
Can I use vegetable broth instead of chicken base?
Absolutely! Vegetable broth works very well, especially if you want a vegetarian version. It will still provide a nice depth of flavor while keeping the soup light and wholesome.
What if I don’t have Russet potatoes?
Russet potatoes are ideal for their starch content, but Yukon Golds or other starchy potatoes can be excellent substitutes. They might alter the texture slightly but will still yield a creamy consistency.
Is it possible to make this soup dairy-free?
Yes, you can swap whole milk for a full-fat coconut milk or an unsweetened plant-based milk of your choice. Use a dairy-free butter substitute to keep the roux creamy and rich.
Can I add other vegetables to the soup?
Definitely! Leeks, celery, or even a handful of spinach make wonderful additions. Just add them during the simmering stage so they cook through and blend beautifully with the potatoes and carrots.
How thick should the soup be?
This Creamy Potato Carrot Soup Recipe is meant to be thick and velvety but still ladle-able. If your soup feels too thick, add a little warm milk or broth to loosen it up to your preferred consistency.
Final Thoughts
Making this Creamy Potato Carrot Soup Recipe feels like an act of love for yourself and anyone lucky enough to share it with you. It’s easy, comforting, and packs so much flavor and texture that you’ll find yourself reaching for the recipe again and again. So go ahead — whip up a batch, savor every spoonful, and enjoy a little bowl of comfort that feels like home in every bite.
Print
Creamy Potato Carrot Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Potato Soup recipe features tender diced potatoes and carrots simmered in a flavorful broth, blended with a creamy homemade white sauce made from butter, flour, and milk. Finished with cheddar cheese, green onions, and parsley, this hearty soup is perfect for a cozy meal and serves 8 to 8 generous portions.
Ingredients
Vegetables and Broth
- 4 cups diced Russet potatoes (about 2 large potatoes, or 2 pounds)
- 1 cup diced carrots (about 2 large carrots)
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (or turkey flavor; see notes for substitutions)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
Roux and Milk Mixture
- 1/2 cup butter (1 stick)
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups whole milk
Garnishes
- Cheddar cheese, shredded
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces (about 1/2 inch dice). Add the potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add liquid and seasoning: Pour in 3 cups of water, ensuring the vegetables are just covered. Stir in the chicken or turkey Better Than Bouillon, parsley, and 1 teaspoon of kosher salt.
- Cook the vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and vent the lid. Simmer for about 20 minutes or until the potatoes and carrots are very tender and can easily be pierced with a fork.
- Mash the vegetables: Remove the pot from heat. Using a potato masher, mash the vegetables to your desired consistency—smooth, chunky, or somewhere in between. For ultra-smooth soup, use an immersion blender.
- Make the roux: While the vegetables are cooking, melt the butter in a separate 2-quart or larger pot over medium heat. Whisk in the flour, kosher salt, and black pepper, cooking for 1–3 minutes while stirring constantly to form a roux.
- Add milk and create white sauce: Gradually add the milk to the roux, pouring in about 1 cup at a time and whisking thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture comes to a boil. Allow it to boil for 1 minute, then remove from heat.
- Combine soup and sauce: Pour the hot white sauce into the vegetable mixture. Use a spatula to scrape all of the sauce into the pot, and stir until fully combined and creamy.
- Serve and garnish: Ladle soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional parsley if desired. Serve hot.
Notes
- You can substitute Better Than Bouillon Chicken Base with vegetable broth for a vegetarian option and adjust seasonings accordingly.
- For a thicker soup, mash the potatoes more thoroughly or add additional flour to the roux.
- Use low-fat milk if you prefer a lighter version, but whole milk gives a richer flavor.
- To make the soup ultra-smooth, use an immersion blender after cooking the vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
