Carrot Potato Soup

Comforting and uncomplicated, this Carrot Potato Soup is exactly what you need during soup season. It’s affordable, easy to pull together with a handful of basic ingredients, and delivers a flavorful family-friendly meal.

It’s the kind of recipe that rescues you when the fridge is nearly empty or you find a forgotten bag of carrots and a few potatoes hanging around.

If you’re craving something cozy, filling, vegetarian, and full of flavour — you’re in the right place.

When I make this soup, the sweet flavour of sautéed onion and aromatic herbs creates a rich base, while the potatoes gently break down to give the soup body and creaminess. Blend a portion of it for a silky texture and leave some vegetables intact for little bites — you’ll get the best of both worlds.

What’s more, it’s versatile, kid-friendly, and super easy to adapt with whatever veggies, beans or grains you already have on hand. That’s a big plus for busy weeknight dinners.

Once you try it, you’ll find yourself reaching for this Carrot Potato Soup again and again. Serve it alongside some crusty bread—like panini rolls or a warm focaccia—and you’ve got a little bowl of heaven.

What You’ll Need

Here’s the ingredient list: carrots, potatoes, celery, onion, garlic, butter or olive oil, herbs (like Italian seasoning, thyme and parsley), plus salt & pepper. These simple items come together into something joyful.

How to Make Carrot Potato Soup

Step-by-step summary (full recipe at bottom):

1. Sauté diced onion in butter or olive oil until it’s soft, then add the garlic.
2. Stir in the carrots, potatoes, celery, herbs, salt and pepper.
3. Pour in the broth, bring to a boil then reduce heat and simmer for about 20 minutes until vegetables are tender.
4. Remove about 1 cup of soup and blend until smooth (optional but gives lovely texture).
5. Return the blended portion to the pot, stir, adjust seasoning, and serve with fresh parsley and black pepper.

Recipe Notes & Tips

Carrots & Potatoes: Carrots add sweetness and nutrients; you can use Yukon Gold or any potato you have.
Onion & Garlic: Don’t skip the onion sauté—it adds depth. Go easy on garlic if you want the natural sweetness to shine.
Butter vs Olive Oil: Butter gives a rich flavour, but olive oil works if you want it lighter or vegan (swap broth accordingly).
Celery: Optional but adds nice texture and flavour complexity.
Broth: I use low-sodium vegetable broth, but chicken works too if you’re not vegetarian.
Herbs: Italian seasoning, dried thyme and parsley work great. Fresh parsley at the end adds brightness.
Seasoning: Start with modest salt and pepper; adjust at the end once you know how salty your broth is.

For a Creamier Texture…

Blend a portion of the soup (about 1 cup) to keep some chunks and some smoothness—this gives a comforting yet interesting texture. Avoid over-blending potatoes or you may end up with gluey soup from too much starch.

Add-Ins & Variations

• Extra veggies: Zucchini, mushrooms, butternut squash, parsnips—they all work.
• Greens: Baby spinach, kale or collards stirred in at the end.
• Beans or legumes: White beans or chickpeas make it more filling.
• Grains: Cooked barley, rice or small pasta added at the end.
• Cheese: A knob of butter or some grated cheddar or Parmesan stirred before serving for richness.
  Note: If you add more ingredients, you may need to increase broth and adjust salt.

How to Store Leftovers

Refrigerate in a sealed container for 3-4 days. The soup may thicken—just add a splash of water or broth when reheating. Freezes well too—perfect for future meals!

More Cozy Soup Recipes

If you’re a soup fan, check out some of my other favourites. This is such a versatile genre—and carrots + potatoes are two of the most inexpensive and flexible vegetables you can use.

Thank you for making this recipe — it’s simple, elegant, and truly satisfying. If you try it, I’d love to hear from you! Leave a comment, rate it, or share your version.

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