Carrot Potato Soup

This carrot potato soup is the perfect cozy meal for cooler days—comforting, easy, and downright delicious. It’s budget-friendly, comes together with just a handful of simple ingredients, and makes a flexible family dinner everyone will love.

It’s one of those go-to recipes that’s a lifesaver when your fridge is running low, plus it’s a great way to use up those carrots and potatoes hiding in the back of your crisper.

This soup hits all the comfort spots I look for in a warm bowl: it’s filling, wholesome, vegetarian-friendly, and packed with cozy flavor.

The natural sweetness from the sautéed onion paired with fragrant herbs creates a rich flavor base, while the potatoes break down during simmering to give the soup a velvety texture. And if you blend just a little bit, you get the best of both worlds—the creaminess and tender veggie chunks. So good.

Plus, this carrot potato soup is super adaptable, very kid-friendly, and can easily be jazzed up with whatever greens, beans, or grains you have in your pantry. That’s a game-changer for busy weeknights.

Once you try this, I promise you’ll want to keep it in your meal rotation all season long!

This carrot potato soup is a simple, comforting must-have for any soup lover. It’s easy to whip up with minimal ingredients, freezes beautifully, and tastes amazing every time.

Notes

No kitchen scale? No worries! One pound of carrots is about 5 medium carrots, while one pound of potatoes equals roughly 2 medium potatoes or about 5 small ones (like in the photos).

Salt tip: Add half the salt early on, then adjust the rest at the end. If you’re using a broth that’s not low sodium, this is especially important because broths vary in saltiness.

Nutrition facts: These values are for one serving and were estimated with an online calculator. Keep in mind, it’s just a guide—not medical advice.

Nutrition

Calories: 181kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 403mg | Potassium: 896mg | Fiber: 7g | Sugar: 8g | Vitamin A: 19069IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 2mg

You’ll get naturally sweet, savory flavors from the sautéed onion and garlic, lively herbal notes, and a thick, spoon-ready texture from the potatoes. For a creamier finish, blitz about a cup of the soup in a blender or with an immersion blender and mix it back in—that’s totally optional but adds a lovely touch of smoothness alongside tender vegetable bits.

• Perfect for busy weeknights with quick, hands-off cooking.
• Family-approved and gentle on picky eaters with mild, comforting flavors.
• Super easy to customize with beans, grains, or extra veggies to stretch it further.
• Stores well in the fridge for 3–4 days and freezes beautifully for up to 3 months.

Keep scrolling for full step-by-step photos, the printable recipe, plus my top tips for getting the best texture and storage options.

What Makes This Recipe Great

This carrot potato soup is a straightforward, feel-good dish that’s just right for busy nights and meal prep days. Here’s why it’s such a keeper:

• Budget-friendly: uses affordable basics like carrots, potatoes, and onions you probably already have.
• Simple and quick: minimal hands-on time and clear steps — great even if you’re new to cooking.
• Comforting and flexible: smooth with gentle chunks, easily tailored to what’s in your kitchen.
• Family- and kid-approved: naturally sweet carrots appeal to little ones without overwhelming spices.
• Make-ahead & freezer-friendly: stores well for convenient meals later in the week.

Simple Ingredients and Quantities

• 1 Tbsp butter or olive oil
• 1 medium onion, diced (any color works)
• 1 garlic clove, minced or grated
• 1 celery stalk, chopped
• 1 lb (450 grams) carrots, peeled and diced*
• 1 lb (450 grams) potatoes, peeled and diced*
• 1 tsp Italian herbs
• ¼ tsp dried thyme
• ¼ tsp dried parsley (optional)
• ⅛ tsp black pepper, plus extra to serve
• ½ tsp fine salt, plus more to taste*
• 2 ½ cups (600ml) low-sodium vegetable broth
• 2-3 Tbsp fresh parsley, chopped

Step-by-Step Cooking Directions

1. Melt 1 Tbsp butter or heat olive oil in a large pot over medium heat.
2. Dice 1 medium onion; add to the pot with a pinch of salt and pepper and sauté about 5 minutes until soft and translucent, stirring occasionally.
3. Add 1 minced garlic clove and cook 1 minute until fragrant.
4. Peel and dice 1 lb carrots and 1 lb potatoes and chop 1 celery stalk; add carrots, potatoes, celery, 1 tsp Italian herbs, ¼ tsp dried thyme, ¼ tsp dried parsley (optional), ⅛ tsp black pepper, and ½ tsp salt to the pot; stir and cook 2–3 minutes.
5. Pour in 2½ cups low-sodium vegetable broth and bring to a boil.
6. Reduce heat to a gentle simmer, cover, and cook about 20 minutes, stirring occasionally, until the vegetables are tender.
7. Turn off the heat and let the soup cool briefly.
8. Scoop about 1 cup of hot soup into a blender and pulse until smooth (or use an immersion blender); be careful with hot liquid and avoid over-blending.

9. Return the blended soup to the pot and stir to combine.

10. Taste and adjust seasoning with additional salt and pepper as needed.
11. Stir in 2–3 Tbsp chopped fresh parsley.

Tips for Best Flavor and Texture

Carrot potato soup ingredients

Carrots: I always have a bag on hand for this soup. They’re naturally sweet and loaded with good-for-you nutrients.

Potatoes: Yukon Gold work wonderfully here, but any potato will do the job.

Onion & garlic: Sweating the onion in butter or oil brings out sweetness. Keep the garlic modest so it doesn’t overpower the base flavors.

Butter or olive oil: Butter adds a lovely richness here, but olive oil works perfectly if you want to keep it vegan.

Celery: This adds a nice crunch and depth. Feel free to use more if you like.

Broth: I prefer low-sodium vegetable broth, but chicken broth or regular veggie broth also work just fine.

Herbs: I like Italian seasoning, thyme, and parsley. Fresh parsley really brings brightness, but dried herbs are fine too. This soup is meant to be easy!

Salt & pepper: I start with a little salt up front, then finish seasoning at the end once the broth’s saltiness is clear.

For a luscious texture…

• Blend about 1 cup of soup separately in a stand blender for a silky touch. Trust me, it’s worth the extra dish!
• Blend just briefly. Too much blending can release starches from the potatoes and thicken the soup like glue.

More add-ins and variations?

This carrot potato soup is super easy to customize. Add a few extras and it’s a full meal in a bowl.

Mix up the veggies: Try zucchini, mushrooms, diced butternut squash, or parsnips. Add along with the potatoes so everything cooks nicely.

Add greens: Baby spinach, kale, or collard greens stirred in at the end wilt beautifully and add a fresh pop.

Plant-based protein: Toss in rinsed canned white beans, chickpeas, or lentils with the veggies. Frozen peas stirred in at the end are also a nice touch.

Grains: Pearled barley, rice, or small pasta shapes are great. Cook these separately and add just before serving, especially if they take longer to cook.

Cheese: For even richer flavor, stir in a pat of butter or a sprinkle of Parmesan or cheddar before serving. Yum.

Note: If you bulk it up with extra ingredients, just adjust broth and salt amounts so your soup stays perfectly balanced.

How to store leftovers?

Keep any leftover soup in a sealed container in the fridge for up to 3-4 days. It will thicken in the fridge, so just add a splash of water or broth to loosen it when reheating. And yes, this carrot potato soup freezes beautifully too!

If you try this recipe or have any questions, please drop a comment, send me a message, or leave a rating—I’d love to hear from you!

Variations and Easy Swaps

Here are some easy ways to switch things up or boost the soup’s heartiness:

• Vegan option: swap butter for olive oil and use vegetable broth.
• Try different potatoes: Yukon Gold for creaminess, or sweet potatoes for a naturally sweeter soup.
• Add protein: stir in drained canned white beans, chickpeas, or cooked lentils.
• Grains & pasta: serve the soup alongside cooked pearl barley, rice, or small pasta shapes (cook separately first).
• Greens & veggies: fold in baby spinach, kale, zucchini, mushrooms, or peas during the last few minutes of cooking.
• Spice it up: add cumin, curry powder, smoked paprika, or red pepper flakes for a flavor twist.
• Extra richness: finish with a knob of butter, splash of cream, or grated Parmesan cheese.

Storage and Reheating Guidelines

Here’s how to keep your carrot potato soup fresh and ready-to-serve:

• Fridge: Let soup cool to room temp, then transfer to an airtight container. Store for up to 3–4 days.
• Freezer: Portion into freezer-safe containers or bags. Leave space for expansion and label with date. Soup stays good up to 3 months.
• Thaw & reheat: Thaw overnight in fridge or warm from frozen on the stove over low-medium heat. Stir and add a splash of broth or water if needed. Heat until hot and bubbling.
• Microwave: Heat single servings covered in short intervals, stirring in between. Add liquid if the soup thickens too much.
• Make-ahead tips: You can sauté the aromatics and vegetables ahead of time, then refrigerate until ready to cook with the broth. Or, fully cook the soup, cool it, and store or freeze. If you added any dairy or cheese before freezing, reheat gently to keep the texture intact.

Common Questions Answered

• Can I make this soup vegan? Yes! Just use olive oil instead of butter and stick with vegetable broth. Skip cheese or use a vegan alternative.
• Can I use an immersion (hand) blender? Absolutely. Blend just a portion of the soup briefly to avoid it becoming gummy.
• How do I prevent the soup from becoming gluey? Avoid over-blending. Blend just about 1 cup for a creamy texture without making it sticky.
• Can I swap in sweet potatoes or other root veggies? Yes! Sweet potatoes, parsnips, or butternut squash all work well. Just adjust cooking time till tender.
• How thick should the soup be and how do I adjust it? It should be thick but spoonable. If too thick, stir in extra broth or water. To thicken it, simmer uncovered until desired texture.
• How long will leftovers last? Refrigerator: 3–4 days. Freezer: up to 3 months.
• What are good serving suggestions? Top with chopped parsley, cracked black pepper, crusty bread, croutons, or a dollop of yogurt or sour cream.
• Do I need to salt at the beginning? Start with a little salt, then finish seasoning at the end after tasting, since broth saltiness varies.