Creamy Carrot Potato Soup: Homestyle Comfort Bowl (Print Version)

Creamy Carrot Potato Soup is a hearty, nourishing bowl. My simple recipe brings warmth and flavor, perfect for any weeknight meal. So easy to make!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American (Homestyle)
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 4-5 medium carrots, peeled and chopped
02 - 2 large potatoes (Russet or Yukon Gold), peeled and chopped
03 - 1 medium yellow onion, chopped
04 - 4 cups vegetable broth

→ Flavor Boosters

05 - 3-4 cloves garlic, minced
06 - 1/2 cup heavy cream

→ Seasonings & Finishing Touches

07 - 2 tbsp olive oil
08 - Salt, to taste
09 - Black pepper, freshly ground, to taste
10 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get those carrots, potatoes, and onion peeled and chopped. I like to chop them into roughly 1-inch pieces so they cook evenly. This is where my kitchen usually starts to look like a tornado hit, with peels everywhere, but honestly, it's part of the fun! Mince that garlic too; have everything ready before you even think about turning on the stove, trust me, it makes life so much easier.
02 - Heat a good glug of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and let it soften, stirring occasionally, until it's translucent and fragrant, usually about 5-7 minutes. Then, add the minced garlic and cook for just another minute until you can really smell it – don't let it burn, that's a mistake I've made before, and it makes everything bitter, ugh!
03 - Now, add your chopped carrots and potatoes to the pot. Give everything a good stir to coat the veggies in that lovely onion-garlic oil. Pour in the vegetable broth until the vegetables are just covered. Season generously with salt and pepper at this stage; it helps the flavors penetrate as they cook. Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for about 15-20 minutes, or until the carrots and potatoes are super tender when poked with a fork. This is where the magic really starts to happen!
04 - Once your veggies are fork-tender, it’s blending time! You can use an immersion blender right in the pot, which is my favorite because it minimizes dishes – score! If you don't have one, carefully transfer the soup in batches to a regular blender. Be super careful with hot liquids; I once had a lid pop off, and let’s just say my kitchen ceiling got a redecoration. Blend until it's wonderfully smooth and creamy. If it's too thick, add a little more broth until it's just right.
05 - Return the smooth Creamy Carrot Potato Soup to the pot (if you used a regular blender). Stir in the heavy cream. Let it gently warm through for a few minutes, but don't bring it to a rolling boil after adding the cream, it can sometimes separate, and we don't want that! Taste the soup again and adjust seasonings as needed. This is your moment to make it truly perfect for your palate. More salt? More pepper? A little pinch of something extra?
06 - Ladle the hot, luscious Creamy Carrot Potato Soup into bowls. A sprinkle of fresh chopped parsley on top adds a burst of fresh flavor and a pretty green contrast. Sometimes I even add a swirl of extra cream or a few homemade croutons if I'm feeling fancy. It should look vibrant, smell incredible, and taste like pure comfort. Enjoy!

# Notes:

01 - Always taste and adjust seasoning throughout the cooking process; it makes a huge difference.
02 - This soup freezes beautifully for quick meals later; just thaw and gently reheat.
03 - Swap out half the potatoes for sweet potatoes for a slightly different, sweeter flavor profile.
04 - Serve with a crusty baguette for dipping, it's my favorite way to enjoy it!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - immersion blender (or regular blender)
03 - cutting board
04 - sharp knife
05 - ladle

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 4g

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