Carrot Potato Soup
This carrot potato soup is simple, cozy, and naturally creamy—made with tender carrots, hearty potatoes, and a flavorful broth. Budget-friendly and comforting without being heavy, it’s an easy homemade soup perfect for chilly days, light dinners, or make-ahead meals.
Ingredients
- Main Ingredients
- 1 lb carrots peeled and sliced evenly
- 1 lb potatoes Yukon gold or russet, peeled and cubed
- 1 medium onion finely diced
- Flavor Base & Seasonings
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth plus more as needed
- 1 bay leaf
- 1 teaspoon fresh thyme or parsley or ½ tsp dried
- Pantry Staples
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- ½ teaspoon paprika optional
Instructions
- Prep
- Peel and slice carrots.
- Peel and cube potatoes.
- Dice onion and mince garlic.
- Sauté
- Heat olive oil or butter in a large pot over medium heat.
- Add onion and cook 4–5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Simmer
- Add carrots, potatoes, bay leaf, thyme (or parsley), and paprika (if using).
- Pour in broth until vegetables are just covered.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook 18–22 minutes, until vegetables are fork-tender.
- Blend
- Remove bay leaf.
- Blend until smooth using an immersion blender, or blend in batches in a countertop blender.
- Season & Serve
- Season with salt and black pepper to taste.
- Adjust thickness with additional broth if needed.
Notes
- Cut vegetables evenly for consistent cooking.
- Blend in batches if using a regular blender and allow steam to escape.
- The soup thickens as it cools—add broth when reheating if needed.