Irresistible Carrot Potato Soup

This cozy, comforting carrot potato soup is an absolute winner for soup season. It’s budget-friendly, super simple to whip up with just a handful of basic ingredients, and makes a hearty, adaptable meal your whole family will love.

This is one of those brilliant recipes that shines when your fridge or pantry is running low. Plus, it’s a fantastic way to use up those carrots and potatoes you forgot about hiding in the crisper.

It ticks every box of what I want in a warm, satisfying soup this time of year: filling, wholesome, vegetarian, and full of flavor.

The caramelized sweetness from sautéed onions combined with fragrant herbs builds a tasty foundation, while the potatoes break down as the soup gently simmers, giving it a lovely thickness. Then, with a quick whizz in the blender, you get a dreamy creamy texture with some soft veggie chunks left in — seriously delicious.

Oh, and it’s so versatile, super kid-friendly, and easy to tweak based on whatever greens, beans, or grains you’ve got in the fridge. Perfect for busy weeknights, right?

Once you make this carrot potato soup, I’m pretty sure it’ll become a staple in your soup rotation!

Serve it alongside crusty bread like these or some warm Italian bread, and you’re in comfort food heaven.

On those chilly evenings, this carrot potato soup feels like a big warm hug. It’s comforting, simple, and comes together fast with ingredients you almost always have on hand. The natural sweetness from the carrots combines beautifully with the creamy potatoes, all built on a classic sautéed onion and herb base. Blending part of the soup gives it a silky, slightly chunky texture that’s surprisingly fancy for how easy it is to make.

Here’s what you’ll find in this recipe post:

• Hands-on prep time is super manageable, around 10 minutes, plus about 25 minutes to cook (around 35 minutes total).
• This recipe makes roughly 4 generous servings, clocking in at about 181 calories each.
• It’s flexible — blend just part of the soup for creaminess, keep some chunks, or skip blending if you prefer. Use a hand blender or a regular blender, both work great.
• Easy to customize: make it vegan, toss in extra greens, beans, or grains for a heartier meal, and leftovers freeze beautifully.
• Serving tip: ladle into bowls and top with fresh parsley, a sprinkle of black pepper, and crusty bread or a bit of cheese if you like.

Keep scrolling for the full ingredient list, step‑by‑step instructions with photos, and helpful tips for variations, storing, and reheating. This is a no-fuss, family-friendly, must-make soup that you’ll be returning to again and again.

Notes

If you don’t use a kitchen scale: A pound of carrots is roughly about 5 medium carrots, and a pound of potatoes is about 2 medium potatoes (or you could use 5 small potatoes like the ones shown—they’re not baby potatoes, but smaller than regular).

Salt: I recommend starting with ½ teaspoon. Then, after cooking, adjust to your taste. If you’re using broths other than low-sodium vegetable broth—like chicken or beef—wait to season at the end so you don’t accidentally over-salt your soup.

Nutrition facts: These values are per serving and based on an online calculator. Use this as a rough guide, not a substitute for professional advice. Please check my disclosure policies for details.

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

Ingredients and Pantry Staples

• 1 Tbsp butter or olive oil
• 1 medium-sized onion, diced (any colour is fine)
• 1 garlic clove, minced or grated
• 1 celery stick, 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 more to serve
• ½ tsp fine salt, plus more to taste*
• 2 ½ cups (600ml) low-sodium vegetable broth
• 2-3 Tbsp fresh parsley, chopped

Method: Prep to Finish

1. Peel and dice carrots and potatoes; dice the onion, mince the garlic, and chop the celery.
2. Melt butter or heat olive oil in a large pot over medium heat.
3. Add the diced onion with a pinch of salt and pepper and cook, stirring occasionally, until soft and translucent, about 5 minutes.
4. Add the minced garlic and cook about 1 minute until fragrant.
5. Stir in the carrots, potatoes, celery, Italian seasoning, dried thyme, dried parsley (if using), salt, and pepper; cook 2–3 minutes.
6. Pour in the low-sodium vegetable broth and bring to a boil.
7. Reduce heat to a gentle simmer, cover, and cook about 20 minutes, stirring occasionally, until vegetables are tender and potatoes begin to break down.
8. Turn off the heat and let the soup cool slightly.
9. Carefully ladle about 1 cup of hot soup into a blender and blend briefly until smooth, or use an immersion blender to purée part of the soup in the pot; avoid over-blending.

10. Return the blended portion to the pot and stir to combine.

11. Taste and adjust seasoning with more salt and pepper as needed, then stir in the chopped fresh parsley.

Tips for Better Flavor and Texture

Carrot potato soup ingredients

Carrots: If you’re anything like me, there’s usually a bag of carrots tucked away in your fridge waiting for a soup like this. They bring natural sweetness and are loaded with vitamins.

Potatoes: Yukon Gold potatoes work really well here because they cook down nicely and add creaminess, but any potato will work if you don’t have Yukon Golds.

Onion & garlic: Sautéing the onion in butter or olive oil until it’s soft and sweet is a must. I’d keep garlic light—too much can overpower that buttery sweetness.

Butter or olive oil: I personally love using butter in this recipe because it adds a smooth richness that pairs beautifully with the veggies and herbs. But olive oil is a great swap if you want to keep it vegan.

Celery: Adds nice flavor and a bit of texture. Feel free to use more if you like it.

Broth: Low-sodium vegetable broth is my go-to, but chicken broth works fine too if you’re not strictly vegetarian.

Herbs: I used Italian seasoning, dried thyme, and a little dried parsley. Fresh parsley is a nice fresh touch when stirring it in at the end, but don’t stress if you don’t have any on hand — this soup is all about simplicity!

Salt & pepper: The amount depends on your broth’s saltiness. Start light and adjust after cooking so the flavors really pop.

For a luscious texture…

• I really recommend blending about 1 cup of this soup separately in a stand blender. I know it means a little extra cleanup, but the silky texture is totally worth it.
• Blend just briefly. Don’t over-blend or you risk turning the soup gluey because over-processing potatoes releases too much starch.

More add-ins and variations?

This recipe is a breeze to switch up. With a few easy additions, it can turn into a full-on dinner!

Extra veggies: zucchini, mushrooms, diced butternut squash, parsnips, green beans all work great. Add them in when you add the potatoes.

Greens: Fresh baby spinach, baby kale, or chopped collard greens are tasty additions. Stir them in during the last 2-3 minutes of cooking.

Plant protein: A can of white beans, chickpeas, or lentils drained and rinsed is an easy protein boost. Toss them in with the other veggies. Frozen peas are also good—add those at the end and cook just a few minutes.

Grains: Barley, rice, or small pasta kinds mix in beautifully. If your grains take longer to cook, it’s best to prepare them separately and mix in when serving.

Cheese: To add some richness and depth, stir in a tablespoon of butter or a handful of grated cheddar or Parmesan right before serving. YUM.

Heads up: If you add extra ingredients, keep an eye on how much broth and salt you’re using so the soup stays just right in flavor and consistency.

How to store leftovers?

Got leftovers? No problem! Store soup in a sealed container in the fridge for up to 3-4 days. It will thicken as it chills, so just stir in a little water or broth when you reheat. Bonus: this carrot potato soup freezes like a dream!

More delicious cozy soups?

More recipes featuring carrots or potatoes?

If you’re looking for more ways to enjoy these humble, budget-friendly veggies, here are some of my go-to recipes to use up carrots:

• 5-Ingredient carrot fritters
• Carrot raisin salad

• Carrot and peas (one-pan recipe)

And here are some easy, clever ways to use potatoes:

• Potato frittata
• Hearty potato stew
• Italian-style pasta with potatoes

If you try this easy carrot potato soup or have any questions, I’d love to hear from you! Drop a comment, send me a message, or rate the recipe—let’s chat!

Easy Swaps and Add-Ins

This soup is so flexible. Try these easy swaps or additions to change things up or bulk it up for a full meal:

• Make it vegan by using olive oil instead of butter and vegetable broth.
• Swap or add root veggies like diced butternut squash, parsnips, or sweet potatoes for a sweeter twist.
• Toss in greens like baby spinach, kale, or collard greens during the last few minutes of cooking.
• Boost the protein by adding a drained can of white beans, chickpeas, or lentils with your vegetables.
• Mix in cooked grains or pasta—like barley, rice, or short pasta shapes—or cook grains separately and stir in before serving.
• For extra richness, stir in a knob of butter and/or grated Parmesan or cheddar before serving.
• Try different herbs or spices: swap Italian seasoning for curry powder, smoked paprika, or cumin for a totally new flavor.
• If you want more texture, skip the blending step or blend just a little to keep some chunkiness in your soup.

How to Store and Reheat

Here’s how to keep your carrot potato soup tasting fresh and delicious:

• Refrigerate: Let the soup cool to room temperature, then store it in a sealed container in the fridge for 3–4 days. It will thicken as it chills—just thin it out with a splash of water or broth when reheating.
• Freeze: Portion the soup into airtight containers or freezer bags, leaving a little space at the top. Freeze for up to 3 months. Thaw overnight in the fridge before reheating, or warm it gently on the stovetop straight from frozen with a bit of extra liquid.
• Reheat on the stove: Warm over low to medium heat, stirring occasionally. Add water or broth a little at a time to loosen the soup and adjust salt and pepper to taste.
• Microwave: Heat in microwave-safe bowls in 60–90 second bursts, stirring in between to heat evenly.
• Make-ahead tips: You can make the soup fully a day ahead and keep it covered in the fridge, or prep all your veggies early and store them in an airtight container, then cook when you’re ready.
• If you’ve added dairy or cheese, reheat gently on low heat to avoid curdling.

Answers to Common Questions

Let’s clear up some common questions about this carrot potato soup:

• Can I make this soup vegan? Absolutely! Just swap the butter for olive oil and make sure to use vegetable broth.
• Can I freeze the soup? Yes! It freezes well for up to 3 months. Thaw in the fridge overnight or reheat on the stove from frozen with a splash of extra liquid.
• Which potatoes are best? Yukon Gold potatoes are perfect because they break down nicely, but Russets or reds work too. Just be careful not to over-blend if using starchy potatoes, or things can get gluey.
• Do I have to blend the soup? Not at all. Blending just a cup creates a creamy texture with some chunks still intact. You can skip blending for a chunkier soup or use an immersion blender for partial blending.
• Why did my soup become gluey? That usually happens when potatoes are over-blended. Blend briefly and only part of the soup to keep a nice texture.
• How do I adjust seasoning? Start with the salt amount in the recipe, then taste and add extra salt and pepper at the end because broth saltiness varies.
• Can I add cream or milk? Yes, stir in a splash of cream, half-and-half, or plant-based milk right before serving for extra richness. Reheat gently to keep it smooth.
• Is this soup good for babies? Yes, if you keep flavors simple and reduce salt. Puree smooth and check with your pediatrician when introducing solids.