Name: Creamy Potato Carrot Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups diced Russet potatoes (about 2 large potatoes, 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 (chicken or turkey flavor); 1/4 cup fresh chopped parsley or 1 tablespoon dried parsley; 1 teaspoon kosher salt; 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; Shredded cheddar cheese; Chopped green onions; Chopped parsley

I’ve got to tell you about this Creamy Potato Carrot Soup Recipe that has become one of my absolute favorites when I want something comforting, simple, and downright delicious. This soup is everything you want on a chilly day: velvety, full of flavor, and surprisingly easy to make. I remember the first time I tried it—I was hooked immediately. Keep reading, and I’ll walk you through every step to make sure you get it just right.

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Why You’ll Love This Recipe

Comfort in Every Spoonful: The silky texture combined with the natural sweetness of carrots and earthiness of potatoes is pure comfort food magic.
Easy and Quick: With basic ingredients and a straightforward method, you’ll have dinner ready in about 30 minutes.
Customizable to Your Taste: You can keep it chunky or smooth and play with garnishes as you like.
Great for Leftovers: This soup holds up well in the fridge and even tastes better the next day (just no freezing, I’ll explain why!).

Creamy Potato Carrot Soup Recipe - Recipe Step

Ingredients You’ll Need

These ingredients work so harmoniously together—potatoes lend creaminess, carrots add sweetness, and that homemade white sauce ties it all up into one delectable package. When you shop, look for fresh, firm vegetables and whole milk for the best texture.

Creamy Potato Carrot Soup Recipe - Ingredients

Russet Potatoes: I love using russets for their starchy qualities which give that silky texture once cooked and mashed.
Carrots: They add a natural sweetness that balances the richness of the soup beautifully.
Garlic: Just a clove to add depth without overpowering the delicate flavors.
Water: You’ll cook the vegetables just barely covered to keep all that flavor locked in.
Better Than Bouillon Chicken Base: This is my secret weapon for rich, savory broth flavor without the fuss of homemade stock.
Parsley: Fresh if possible, but dried works in a pinch—adds a lovely herbal brightness.
Kosher Salt: Essential for seasoning perfectly.
Butter: Used to make that silky white sauce, bringing richness and body to the soup.
All-Purpose Flour: Helps thicken the sauce without lumps if you whisk carefully.
Black Pepper: For a little kick and warmth.
Whole Milk: The best choice here for creaminess and smooth mouthfeel.
Optional Garnishes: Think cheddar cheese, green onions, or more parsley for extra flavor and color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Creamy Potato Carrot Soup Recipe is a great base for playing around. I often tweak it depending on what’s in my pantry or my mood. Don’t hesitate to make it your own!

Make it Vegan: Swap the butter for olive oil or vegan margarine, and use a plant-based milk like oat or almond milk to still keep things creamy.
Add Herbs: I sometimes throw in thyme or rosemary right when the soup simmers—it adds such a cozy aroma.
Spice it Up: A pinch of smoked paprika or a dash of cayenne can transform this into a warming spicy soup that my family goes crazy for.
Blend it Smooth: If I want a smoother soup for guests, I puree it with an immersion blender—super easy and still delicious.

How to Make Creamy Potato Carrot Soup Recipe

Step 1: Boil Those Veggies to Perfection

Start by peeling and dicing your potatoes into about ½ inch cubes—that size cooks quickly but still gives a nice bite if you don’t mash everything. Peel and dice the carrots roughly the same size so they cook evenly. Toss the minced garlic in, then pour in enough water to just cover the veggies (about 3 cups). Add your chicken base and parsley, plus a teaspoon of kosher salt. Bring it all to a boil, then reduce to a gentle simmer for about 20 minutes until the veggies are fork-tender. I love this step because the flavors really come together here. Just don’t forget to vent the lid so the steam can escape and the soup doesn’t boil over!

Step 2: Mash to Your Desired Texture

Once the veggies are tender, use a potato masher to roughly mash everything in the pot. I like to keep it velvety with some chunks here and there—it makes the soup feel homemade and hearty. But if you prefer ultra smooth, an immersion blender works wonderfully. Just be sure to cool the mixture a bit first if blending hot soup.

Step 3: Whip Up the Creamy White Sauce

Now, this is where the magic happens! Melt your butter over medium heat, then whisk in the flour to make a roux—this mixture thickens the soup perfectly. Add salt and pepper, and cook for a couple of minutes until it smells nutty (but don’t let it brown!). Slowly add the milk in stages, whisking constantly to avoid lumps. This takes a little patience, but trust me, it’s worth it. Bring it to a boil to fully thicken, stirring often to keep the bottom from scorching.

Step 4: Combine and Serve

Pour your luscious white sauce right into the mashed veggies and stir gently to combine. That creamy goodness coats every bite! Serve it up warm with a sprinkle of cheddar, fresh chopped parsley, and green onions if you like. Warning: your family might hover around the kitchen ready for seconds.

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Pro Tips for Making Creamy Potato Carrot Soup Recipe

Perfect Potato Size: Dicing potatoes uniformly ensures even cooking so you avoid some pieces being mushy while others remain hard.
Slow Milk Addition: Adding milk gradually when making the white sauce prevents lumps and keeps your sauce silky smooth.
Simmer, Don’t Boil: Maintain a gentle simmer for the veggies to get that melt-in-your-mouth texture without breaking down too much.
Skip Freezing: Avoid freezing this soup since the potatoes absorb moisture and the sauce can separate, leading to a grainy texture when reheated.

How to Serve Creamy Potato Carrot Soup Recipe

Creamy Potato Carrot Soup Recipe - Serving

Garnishes

I’m a big fan of topping this soup with sharp cheddar cheese because it melts right in and adds that perfect salty tang. Freshly chopped green onions add a bit of crunch and freshness, and parsley brightens everything up visually and flavor-wise. Sometimes, a tiny drizzle of good olive oil or a dollop of sour cream makes it extra luxurious.

Side Dishes

When we eat this soup, I usually pair it with a crusty bread or garlic toast. It’s great for dunking and rounds out the meal nicely. A simple side salad with lemon vinaigrette balances the creamy soup with some crisp greens.

Creative Ways to Present

For a dinner party or special occasion, try serving the soup in bread bowls—those hollowed-out sourdough rounds are both charming and yummy. You can also set up a garnish bar with toppings like crispy bacon bits, shredded cheeses, herbs, and chili flakes so guests can customize their bowls.

Make Ahead and Storage

Storing Leftovers

After dinner, I let leftovers cool completely before storing in airtight containers in the fridge. I’ve found this soup keeps beautifully for up to 5 days. Just give it a good stir before reheating as the potatoes can settle and thicken the soup in the fridge.

Freezing

Honestly, I avoid freezing this soup. Potatoes tend to absorb moisture and become grainy or separate when thawed. I’ve learned this the hard way, so I just invite friends over to help eat it fresh or freeze smaller portions that you plan to consume quickly.

Reheating

To reheat, gently warm the soup on the stove over low to medium heat, stirring often so it heats evenly without sticking. If it’s gotten too thick, a splash of milk or water will loosen it back up to that perfect creamy consistency.

FAQs

Can I use vegetable broth instead of chicken base?

Absolutely! If you prefer a vegetarian option, replacing the chicken base with vegetable broth or a vegetable bouillon will work well. Just adjust the salt accordingly, since some vegetable broths can be saltier or milder.
How can I make this soup dairy-free?

To make this creamy potato carrot soup dairy-free, swap the butter for a plant-based fat like coconut oil or vegan margarine and use your favorite unsweetened plant milk, such as almond or oat milk. Just keep in mind the flavor will be a bit different but still delicious.
Can I prepare parts of this soup ahead of time?

You can definitely prep the vegetables ahead by peeling and dicing them, then storing in water in the fridge for a few hours. The soup itself is best made fresh or within a day or two of cooking to retain the best texture and flavor.
What’s the best way to get a smooth texture?

I recommend using an immersion blender after the vegetables have cooked and before adding the white sauce. Pulse just until smooth or leave some chunky bits if you prefer a rustic feel—both ways are absolutely tasty!

Final Thoughts

Making this Creamy Potato Carrot Soup Recipe has become a ritual I cherish—it’s simple, satisfying, and nourishes both body and soul. Whether it’s a busy weeknight or a weekend treat, I know I can count on this soup to warm up the whole family. Give it a try and let me know if it becomes your go-to comfort food too. There’s something about that creamy, cozy bowl that just feels like a hug in a mug—seriously, your kitchen is about to smell amazing!