This easy carrot and potato soup has tender vegetables in a broth thickened by blending only part of the pot. It cooks in one pot in 35 minutes and becomes creamy without adding cream.
Why You'll Love This Carrot and Potato Soup
- Creamy broth without cream: Blending part of the soup gives the broth body while leaving tender vegetables intact.
- Ready in 35 minutes: The vegetables soften quickly, making this a practical soup for lunch or a light dinner.
- Made in one pot: The aromatics, vegetables, broth, and blended portion all come together in the same pot.
- Balanced vegetable flavor: Carrots add sweetness, while onion, garlic, celery, and parsley keep the soup savory and fresh.
I make this carrot and potato soup when I want something warm without a long list of ingredients. Its simple rhythm creates the same everyday comfort I enjoy in butternut squash soup. The vegetables simmer quietly while I finish other things in the kitchen. Once the broth thickens, the pot feels substantial without becoming heavy. That reliability keeps this soup useful for an ordinary lunch or light dinner.
Carrots bring gentle sweetness, while onion, garlic, and celery keep the broth savory and balanced. I blend only part of the pot, which releases potato starch and gives the broth more body. This approach also gives creamy white bean and kale soup its naturally thickened base. The remaining vegetables create a soft but varied texture in every spoonful. For me, that contrast makes the soup feel complete without cream.
Key Ingredients in Carrot and Potato Soup
The complete measurements appear in the recipe card below.
- Carrots and potatoes: I like how carrots bring gentle sweetness, while potatoes give the blended broth its naturally creamy body.
- Onion, garlic, and celery: These vegetables form the savory base, and I cook them in stages so each one softens properly.
- Vegetable broth and bay leaf: I use low-sodium vegetable broth to keep the flavors light, while the bay leaf adds quiet depth.
- Fresh parsley: Fresh parsley gives me a brighter finish after the vegetables have simmered.
How to Make Carrot and Potato Soup
The complete printable recipe with quantities appears below.
1. Soften the onion: Heat the olive oil in a large pot over medium heat, then cook the onion with salt and black pepper until translucent.
2. Add the vegetables: Cook the carrot rounds and celery until they begin softening, then stir in the garlic.
3. Simmer the soup: Add the potatoes, bay leaf, and vegetable broth. Cover and simmer until the vegetables are tender.
4. Blend and finish: Remove the bay leaf, blend part of the soup, and return it to the pot. Thicken briefly, then add parsley.
Tips for Carrot and Potato Soup
- Soften the onion fully: A translucent onion creates a mellow savory base without leaving a sharp raw flavor.
- Check both vegetables: Make sure a carrot round and potato piece are tender before removing part of the soup for blending.
- Season after thickening: Taste after returning the blended portion because the thicker broth can change how the seasoning is perceived.
Storage
I store leftover carrot and potato soup in an airtight container in the refrigerator for up to three days. I reheat it gently and add a splash of broth if it thickens.
What to Serve with Carrot and Potato Soup
I usually serve this soup with easy homemade ciabatta bread for soaking up the thickened broth. A tomato burrata salad adds freshness when I want to make it a larger meal.
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Recipe
Easy Carrot and Potato Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion - diced
- 3 garlic cloves - minced
- 1 celery stalk - chopped
- 450 g carrots - peeled and sliced into rounds
- 450 g potatoes - peeled and diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 600 ml low-sodium vegetable broth - plus more if needed
- 2 tablespoons fresh parsley - chopped
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, diced, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cook for 4-5 minutes until the onion is soft and translucent.
- Add 450 g carrots, sliced, and 1 celery stalk, chopped. Cook for 4-5 minutes until they begin to soften. Stir in 3 garlic cloves, minced, and cook for 30 seconds until fragrant.
- Add 450 g potatoes, 1 bay leaf, and 600 ml low-sodium vegetable broth. Bring to a gentle boil, then reduce the heat. Cover and simmer for 15 minutes until the vegetables are tender.
- Remove the bay leaf. Transfer about 2 cups (475 ml) of vegetables and broth to a suitable container and blend until smooth with a hand blender or blender.
- Return the blended mixture to the pot and stir it into the carrot and potato soup. Cook gently for 2-3 minutes until the broth thickens.
- Stir in 2 tablespoons fresh parsley, chopped. Taste, adjust the seasoning if needed, and serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Lillian says
This carrot potato soup is one of those simple recipes I keep coming back to. Smooth, comforting, and perfect with a slice of crusty bread on a quiet evening.