Nothing soothes the soul like a warm, velvety bowl of Carrot Potato Soup. With its golden hue and gentle aroma, this comforting soup wraps you in its creamy embrace from the very first spoonful. It balances natural sweetness from the carrots with the earthy depth of potatoes, creating a dish that’s both nourishing and flavorful.

Whether you’re braving a chilly day or simply looking for a cozy meal that comes together effortlessly, this soup is a one-pot wonder worth keeping in rotation. It’s thick, wholesome, and beautiful topped with sour cream and chives. Plus, it’s easy to customize with your favorite spices or toppings.

Can I Use Any Kind of Potato for This Soup?

Yes, but each kind offers something different! Russets will break down for a creamier texture, while Yukon Golds add a buttery richness without falling apart. For a bit of chunkiness, red potatoes hold their shape better. You can even mix a couple of varieties to get the best of both worlds.

Ingredients for the Carrot Potato Soup

Carrots: Naturally sweet and rich in color, carrots give the soup its vibrant golden base and subtle earthy taste.

Potatoes: A starchy backbone for the soup, they help create the creamy texture while adding comforting substance.

Onion: Builds a savory flavor foundation that complements both the carrots and potatoes perfectly.

Garlic: Adds depth and warmth. Don’t skip it—it brings the soup to life.

Vegetable Broth: The liquid gold that ties it all together. Go for low-sodium if you want more control over the seasoning.

Butter or Olive Oil: For sautéing and building richness.

Heavy Cream (optional): To boost creaminess if you prefer a more indulgent version.

Salt & Pepper: Essential for seasoning and balancing the sweetness of the carrots.

Chives or Parsley (for garnish): Adds a pop of color and freshness to the final bowl.

How To Make the Carrot Potato Soup

Step 1: Sauté the Aromatics

Start by heating butter or olive oil in a large pot over medium heat. Add chopped onions and cook until they become translucent, about 5 minutes. Stir in the minced garlic and let it sizzle for a minute until fragrant.

Step 2: Add Carrots and Potatoes

Toss in the chopped carrots and diced potatoes. Stir them around with the aromatics so they get coated in the oil and flavor. Let them cook for another 5 minutes, stirring occasionally.

Step 3: Pour in the Broth

Add the vegetable broth to the pot, making sure the vegetables are fully covered. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20–25 minutes, or until the carrots and potatoes are tender enough to mash with a fork.

Step 4: Blend (Optional for Creaminess)

If you like your soup silky smooth, use an immersion blender to puree the soup directly in the pot. Prefer some texture? Blend just half of it and leave the rest chunky. Alternatively, transfer in batches to a blender, but always be cautious with hot liquids.

Step 5: Finish with Cream and Seasoning

Stir in the heavy cream if you’re using it and season with salt and pepper to taste. Let it simmer for another 2–3 minutes to meld the flavors.

Step 6: Garnish and Serve

Ladle the soup into bowls and top with a dollop of sour cream, fresh chopped chives or parsley, and a pinch of freshly cracked black pepper. Serve warm with crusty bread or crackers on the side.

How to Serve and Store This Carrot Potato Soup

Carrot Potato Soup is best served piping hot, garnished with fresh herbs and a swirl of sour cream or Greek yogurt for extra richness. It pairs beautifully with crusty bread, garlic toast, or even a grilled cheese sandwich for a complete, cozy meal.

To store leftovers, let the soup cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze it for up to 2 months—just omit the cream before freezing and stir it in after reheating.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes will bring a deeper sweetness and a slightly different texture, but they work beautifully in this recipe.

How do I make it vegan?

Swap the butter for olive oil and skip the heavy cream—or use a splash of coconut milk or a plant-based cream alternative for a silky texture.

Can I add protein to this soup?

Absolutely. Add cooked shredded chicken, crumbled tofu, or white beans for an extra protein boost.

Is it okay to blend the soup completely?

Definitely. If you love a smooth, velvety soup, blend it all the way. For more texture, just blend part of it and mix it back in.

Can I make it in advance?

Yes! This soup is actually better the next day as the flavors develop more over time. Just store and reheat as noted above.

Want More Soup and Cozy Comfort Food Ideas?

If this Carrot Potato Soup made your day warmer, you’ll probably enjoy these hearty and flavorful recipes too:

Creamy Shrimp Chowder with rich seafood flavor and velvety texture.
Zesty Tuscan Artichoke Soup if you’re craving Mediterranean flair.
Crockpot Thai Coconut Chicken Soup for a creamy, slightly spicy twist.
Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you want to pair your soup with a rich pasta side.
Healthy Sausage Veggie Skillet Meal for a balanced, protein-packed main.

📌 Save this recipe to your Pinterest soup board so it’s ready when you need that warm, feel-good comfort in a bowl.

And I’d love to hear how yours turned out! Did you blend it smooth or leave it a little chunky? Add cream or keep it light? Comment below with your tweaks and tips.

You can also check out more cozy, comforting soups and easy dinners on my Pinterest page:
Life with Nina on Pinterest

Carrot Potato Soup

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This creamy Carrot Potato Soup is a cozy, flavorful dish that’s perfect for chilly evenings or anytime you need a warm and hearty bowl of comfort. Sweet carrots and earthy potatoes blend together in a velvety broth with a touch of garlic, onion, and herbs. It’s an easy one-pot meal that can be made vegan or enhanced with cream for extra richness. Perfect for make-ahead lunches or quick family dinners.

Instructions

1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.

2. Stir in minced garlic and cook for 1 minute until fragrant.

3. Add chopped carrots and diced potatoes to the pot, stir to coat with the oil and aromatics. Cook for another 5 minutes.

4. Pour in the vegetable broth, ensuring the vegetables are fully covered. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, until vegetables are tender.

5. For a creamy soup, blend with an immersion blender until smooth, or blend half the soup for a chunkier texture.

6. Stir in the heavy cream (if using) and season with salt and pepper to taste. Simmer for 2–3 more minutes.

7. Serve hot, garnished with chopped chives or parsley and a spoonful of sour cream or yogurt if desired.