Name: Creamy Potato Carrot Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups diced Russet potatoes (about 2 large potatoes, 2 pounds); 1 cup diced carrots (about 2 large carrots); 1 clove garlic, mashed and diced; 3 cups water; 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor); 1/4 cup fresh chopped parsley or 1 tablespoon dried parsley; 1 teaspoon kosher salt; 1/2 cup butter (one stick); 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cups whole milk; Shredded cheddar cheese; Chopped green onions; Chopped parsley

Jump to Recipe· 4.9 from 62 reviews

If you’re looking for a cozy, comforting bowl of soup that feels like a warm hug on a chilly day, I’ve got just the thing for you. This Creamy Potato Carrot Soup Recipe has been a beloved staple in my kitchen for years, and I can’t wait to share why it’s so fantastic—and foolproof—with you. Lightly velvety, packed with flavor, and perfect for lunch or dinner, you’ll find this soup comes together quickly and tastes like you slaved all afternoon. Let’s dive into why you’ll adore making this soup as much as I do!

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have everything in your pantry for this soup, making it super easy to whip up anytime.
Rich and Creamy Texture: The secret white sauce (béchamel) blends beautifully with the soft potatoes and carrots for that luxurious mouthfeel.
Customizable Comfort Food: Whether you prefer it chunky or smooth, mild or punchy, you can tailor the soup exactly to your taste.
Family Favorite: This soup never lasts long in my house—my family goes crazy for it, and I bet yours will too.

A close-up view of a creamy soup with a thick white base, speckled with small black pepper bits and tiny orange pieces. In the soup, there are thin, bright yellow cheese shreds and small green herb leaves and green onion slices floating. A silver ladle with a carved floral design holds a scoop of the soup, showing its smooth, creamy texture with visible cheese and greens. The background is softly blurred with the same creamy soup. photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Carrot Soup, Creamy vegetable soup, easy soup recipes, healthy potato carrot soup, comforting homemade soup

Ingredients You’ll Need

The beauty of this Creamy Potato Carrot Soup Recipe is in its straightforward ingredients that come together effortlessly. Each element adds a layer of flavor or texture, and shopping is a breeze—plus I’ll share some tips for picking the best ones.

Flat lay of fresh whole Russet potatoes, a few bright orange whole carrots, a single uncracked garlic clove, a small bunch of fresh flat-leaf parsley sprigs, a stick of creamy unsalted butter, a small mound of pale all-purpose flour, a small white ceramic bowl filled with whole milk, a small white ceramic bowl with granulated kosher salt, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl containing rich chicken bouillon paste, a small white ceramic bowl with shredded sharp cheddar cheese, and a small white ceramic bowl holding chopped green onions, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Potato Carrot Soup, Creamy vegetable soup, easy soup recipes, healthy potato carrot soup, comforting homemade soup

Russet Potatoes: These starchy potatoes break down beautifully to create that creamy base but still hold a little shape if you like texture.
Carrots: Sweet and tender, they add color and natural sweetness, balancing the earthiness of the potatoes nicely.
Garlic: A little punch of flavor that makes the soup savory without overpowering.
Better Than Bouillon Chicken Base: This is my secret weapon for depth and richness without the need for broth from scratch.
Fresh or Dried Parsley: Adds a fresh herbal brightness—don’t skip it, it lifts the whole soup.
Kosher Salt and Black Pepper: To season perfectly and bring out all the flavors.
Butter: Gives creaminess and richness that makes the soup feel indulgent.
All-Purpose Flour: For thickening the white sauce smoothly without lumps.
Whole Milk: The best choice for creamy texture; I don’t recommend skim or non-dairy milk here unless you want a thinner soup.
Optional Garnishes (Cheddar Cheese, Green Onions, Extra Parsley): These add the perfect finishing touches—cheese melts into the warm soup beautifully while onions bring fresh crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Creamy Potato Carrot Soup Recipe is. Over the years, I’ve played around with tweaks that make it even better for different moods or dietary needs. Feel free to customize it so it’s truly your own.

Make it Vegan: Swap the butter for olive oil and use a plant-based milk like oat or almond; you might want to add nutritional yeast for a cheesy note.
Add Herbs: I sometimes toss in thyme or rosemary for an herby twist that makes the kitchen smell amazing.
Spicy Kick: A pinch of cayenne or a splash of hot sauce wakes this soup up if you love a little heat.
Extra Veggies: Swap in sweet potatoes for carrots, or sneak in some leeks for extra depth.

How to Make Creamy Potato Carrot Soup Recipe

Step 1: Boil the Vegetables Just Right

First, peel and dice your potatoes into about ½-inch pieces—I like this size because they cook evenly and mash nicely. Same for the carrots. Toss them in your pot along with the smashed garlic. Add enough water to barely cover the veggies, and stir in your chicken base and parsley. Don’t forget the salt! Bring this to a boil, then drop to a simmer and cook until everything is tender—about 20 minutes. You should be able to pierce the potatoes easily with a fork. This step is where you build the base flavors, so keep a gentle simmer and avoid rushing.

Step 2: Make Your Velvety White Sauce (Béchamel)

While your veggies cook, melt the butter in a separate pot over medium heat. Stir in the flour to make a smooth paste and season with salt and pepper. Cook this mixture for a minute or two, whisking constantly—it smells amazing and thickens the soup later. Then, slowly add the milk in small batches, whisking between each addition to keep it lump-free. Patience is key here; pour the milk too fast, and you’ll have flour clumps. Once all the milk is in, keep stirring and bring it to a boil—this activates the thickening. After a minute, your white sauce will be silky and thick, ready to marry with the veggie mixture.

Step 3: Combine and Mash to Your Heart’s Desire

Take the pot off the heat and roughly mash your potatoes and carrots. I love leaving some texture, so I only mash a bit—if you prefer silky smooth, this is the time to grab your immersion blender. Then, pour the white sauce into the veggie pot and stir it all together until it’s harmoniously creamy. The soup should be thick, comforting, and packed with flavor. Give it a final taste and adjust salt or pepper if needed—the seasoning can always be tweaked just before serving.

Step 4: Serve Warm with Favorite Garnishes

Dish out your creamy masterpiece and sprinkle with shredded cheddar, chopped green onions, and fresh parsley. The cheese melts into the warmth, adding a delightful richness, while the green onions give a fresh bite contrast. This is the moment you’ll realize why this Creamy Potato Carrot Soup Recipe is an all-time winner.

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Pro Tips for Making Creamy Potato Carrot Soup Recipe

Don’t Rush the Roux: Taking your time whisking the butter and flour ensures no lumps, which means a silky soup every time.
Water Amount is Key: Using just enough water to cover veggies preserves flavor without diluting your soup.
Texture is Personal: I always taste and adjust the mash level—chunky, smooth, or somewhere in between is totally fine.
Skip Freezing: I learned this the hard way—freezing makes the soup separate and grainy, so eat fresh or refrigerate instead.

How to Serve Creamy Potato Carrot Soup Recipe

A close-up view of a creamy white soup in a white bowl, showing a thick texture with small bits of orange carrot, green herbs, and small chunks of white meat inside. On the left side of the bowl, there is a small pile of shredded bright orange cheese and chopped green onions, adding color contrast. The soup surface has light specks of black pepper scattered on top. A metal spoon rests on the edge of the bowl, and the scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Carrot Soup, Creamy vegetable soup, easy soup recipes, healthy potato carrot soup, comforting homemade soup

Garnishes

My go-to garnishes are sharp cheddar cheese, which melts beautifully and adds a savory depth, alongside freshly chopped green onions and parsley for a pop of color and freshness. Sometimes, I even add a tiny drizzle of good olive oil or a dollop of sour cream for extra creaminess. These simple touches elevate the soup from everyday comfort to a little celebration in a bowl.

Side Dishes

I love pairing this soup with rustic crusty bread or a warm baguette for dipping. A simple green salad with a tangy vinaigrette also balances the creaminess perfectly. On colder days, some garlic toast or cheddar biscuits on the side make the meal feel extra special.

Creative Ways to Present

For a dinner party, I sometimes serve the soup in mini bread bowls or even hollowed-out mini pumpkins for a fall vibe—that always gets compliments! Another fun idea is to arrange toppings like cheese, crispy bacon bits, and herbs in small bowls alongside so everyone can customize their own bowls. It’s such a cozy way to gather around the table.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to five days. Before serving again, I stir the soup well because it naturally thickens as it chills. If it feels too thick, just add a splash of milk or water to loosen it up—easy fix!

Freezing

Honestly, I don’t recommend freezing this soup. When frozen, the potatoes soak up liquid and the béchamel tends to separate, leading to a grainy texture that’s just not pleasant. It’s better enjoyed fresh or refrigerated and eaten within a few days.

Reheating

To reheat, I warm the soup slowly on the stovetop over medium-low heat, stirring regularly to prevent scorching and to reincorporate any thickened bits. If it feels too thick, I add a little milk or water and whisk it in until it reaches the perfect creamy consistency again. Microwave works too, but stirring halfway through helps it heat evenly.

FAQs

Can I use other types of potatoes for this Creamy Potato Carrot Soup Recipe?

You can, but Russet potatoes work best because they break down nicely, creating that perfect creamy texture. Waxy potatoes like red or new potatoes won’t mash as smoothly and can make your soup a bit chunkier than intended.
What if I don’t have Better Than Bouillon chicken base?

No worries! You can substitute with chicken broth or bouillon cubes dissolved in water. Just remember these can be saltier, so adjust the salt in your soup carefully to avoid over-seasoning.
How can I make this soup gluten-free?

Substitute the all-purpose flour with a gluten-free alternative like rice flour or a gluten-free baking blend. Make sure to whisk it well into the melted fat to get a smooth white sauce without lumps.
Is it okay to use low-fat or plant-based milk?

Whole milk gives the creamiest result, but you can use plant-based milk like oat or almond if you prefer. Just know the soup will be lighter and less rich. Avoid ultra-skim varieties, as they can make the soup watery.
Can I prepare this soup in advance?

Absolutely! The soup tastes even better the day after when flavors meld. Store it in the fridge and reheat gently when ready to serve. Just avoid freezing to keep the texture intact.

Final Thoughts

I absolutely love how this Creamy Potato Carrot Soup Recipe brings warmth and comfort with every spoonful. When I first tried it, I was amazed at how simple ingredients could come together to create such a rich, velvety experience that feels truly special. It’s become my go-to whenever I want a quick, satisfying meal that the whole family enjoys. Give it a try—you’ll find it’s not just soup, it’s a little moment of happiness in a bowl. Trust me, you’ll want to make it again and again!