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Potato Carrot Soup

A creamy and comforting soup made with hearty potatoes and sweet carrots, perfect for chilly evenings or family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 medium potatoes, peeled and diced Use starchy potatoes like Russets for creaminess.
  • 3 large carrots, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk Can be dairy or non-dairy.
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
For Garnish
  • Fresh parsley or chives For garnish.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  2. Stir in the minced garlic and cook for another minute, ensuring it doesn’t burn.
Cooking
  1. Stir in the chopped carrots and diced potatoes, allowing them to get a little flavor from the aromatics for about 3 minutes.
  2. Carefully add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the vegetables are quite tender.
Blending and Finishing
  1. Once the vegetables are tender, remove the pot from heat. Using an immersion blender, blend until the soup is smooth and creamy.
  2. Return the blended soup to the pot. Stir in the milk and season with salt and pepper to taste. Heat through on low for a few more minutes.
  3. Ladle the soup into bowls and garnish with fresh parsley or chives. Enjoy your delicious Potato Carrot Soup warm!

Notes

Leftover Potato Carrot Soup can be refrigerated for up to 4 days in an airtight container. Reheat on low heat, adding a splash of broth or water if too thick. Can be frozen for up to three months.