Potato Carrot Soup

Potato Carrot Soup warms you from the inside out with simple pantry veggies and a silky, blended texture. This family-friendly bowl leans on carrots, potatoes, onion, and celery for deep flavor, no fancy ingredients required.

Potato Carrot Soup is also light yet satisfying, great for lunch or an easy dinner with crusty bread or a grilled cheese. You’ll love how smoothly it blends and how easily it freezes for later.

Why You’ll Love This Recipe

• Ready in 30 minutes, weeknight-perfect.
• Creamy without cream; potatoes do the thickening.
• Budget ingredients you already have.
• Vegetarian and naturally gluten-free when using GF stock.
• Freezer-friendly for stress-free meals.

Ingredients

• 1 tbsp olive oil — for sautéing, keeps flavors clean.
• 2 medium onions, diced (about 2 cups / 300 g) — sweetens the base.
• 2 celery stalks, diced (about 1 cup / 100 g) — gentle savoriness.
• 4 medium carrots, diced (about 3 cups / 400 g) — no need to peel if blending.
• 2 medium floury potatoes, peeled & diced (about 3 cups / 400 g) — Russet or baking potatoes blend creamiest.
• 3 cups vegetable stock (700 ml) — low-sodium if preferred.
• 1 bay leaf (optional) — subtle depth.
• ½–¾ tsp fine sea salt, to taste (depends on your stock)
• ½ tsp black pepper, plus more to finish
• Optional garnish: chopped parsley, chives, or a swirl of plain yogurt (or dairy-free yogurt)

Step-by-Step Instructions

1. Soften aromatics (5 minutes): In a large saucepan or Dutch oven (4–5 qt), warm olive oil over medium heat. Add onions and celery; cook with lid on until softened but not browned, stirring once or twice. Visual cue: onions look translucent.
2. Add veggies & stock (15 minutes): Stir in carrots, potatoes, stock, bay leaf, salt, and pepper. Bring to a boil, then reduce to low, cover, and simmer 15 minutes until carrots and potatoes are tender when pierced. Dice small for quicker cooking.
3. Blend safely (2 minutes): Remove bay leaf. Blend with a stick blender right in the pot, or ladle carefully into a countertop blender in batches. Return to pot if needed. Visual cue: soup turns smooth and velvety.
4. Adjust & serve (1–2 minutes): If too thick, add hot water or extra stock by the tablespoon. Taste and adjust seasoning. Ladle into bowls and finish with herbs, pepper, and an optional yogurt swirl.

You Must Know

• Dicing the potatoes and carrots small helps them cook in 15 minutes.
• For the creamiest texture, use floury (baking) potatoes.
• This Potato Carrot Soup cooks in about 30 minutes total, start to finish.
• Prefer chunkier soup? Blend only half, then stir back in for a rustic texture.

Storage Tips

• Fridge: Cool, then store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water.
• Freezer: Portion into containers; freeze up to 3 months. Thaw overnight in the fridge; reheat until piping hot.

Ingredient Substitutions

• Vegetable stock: You may use low-sodium chicken stock if you’re not vegetarian, but the recipe is designed for vegetable stock.
• No alcohol: This recipe contains no wine/beer/spirits. If you ever see stock wine listed elsewhere, replace 1:1 with vegetable broth or ½ broth + ½ water plus 1 tsp tomato paste for body.
• No pork/no bacon: This Potato Carrot Soup is bacon-free. If a source suggests bacon topping, swap in toasted pepitas, croutons, or a sprinkle of smoked paprika for a similar savory note.

Serving Suggestions

• Whole wheat toast, crusty baguette, or garlic-rubbed sourdough.
• Simple salad: baby greens with lemon and olive oil.
• Grilled cheese or a turkey-and-swiss (if not vegetarian).
• For color, top bowls with chopped parsley and extra black pepper.

Cultural Context

Blended vegetable soups like this are staples across the UK and Europe—humble, thrifty, and often built on onion, carrot, and potato. This version nods to British home cooking where quick, budget-friendly soups are common midweek fare.

Pro Tips

• Layer flavor: Sweat onions and celery gently; avoid browning for a clean, sweet base.
• Salt smart: Stocks vary—season at the end.
• Ultra-smooth: Blend 60–90 seconds and thin with hot water for restaurant-smooth texture.
• Make-ahead hero: Double the batch—enjoy one now, freeze one for later.

Lucy

Potato Carrot Soup

Potato Carrot Soup warms you from the inside out with pantry staples like carrots, potatoes, onion, and celery. Creamy without cream, it’s budget-friendly, freezer-ready, and perfect for quick weeknight meals.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: British

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 2 medium onions, diced (about 2 cups / 300 g)
• 2 stalks celery, diced (about 1 cup / 100 g)
• 4 medium carrots, diced (about 3 cups / 400 g)
• 2 medium floury potatoes, peeled and diced (about 3 cups / 400 g)
• 3 cups vegetable stock (700 ml)
• 1 bay leaf (optional)
• ½–¾ tsp fine sea salt, to taste
• ½ tsp black pepper, plus more to finish
• Optional garnish: chopped parsley, chives, or plain yogurt swirl

Equipment

• large saucepan or Dutch oven (4–5 qt)
• blender or immersion blender
• ladle
• cutting board
• sharp knife

Method

 

1. In a large saucepan or Dutch oven (4–5 qt), warm olive oil over medium heat. Add onions and celery; cook with lid on until softened but not browned, stirring once or twice. Onions should look translucent.
2. Stir in carrots, potatoes, stock, bay leaf, salt, and pepper. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until the veggies are tender.
3. Remove bay leaf. Blend the soup with a stick blender in the pot, or carefully ladle into a blender in batches. Return to pot if needed. Blend until smooth and velvety.
4. If soup is too thick, add hot water or more stock by the tablespoon. Taste and adjust seasoning. Serve hot with garnish if desired.

Notes

Dice potatoes and carrots small for faster cooking. For a chunkier soup, blend only half the batch. This soup freezes well and reheats beautifully—just add a splash of water when reheating. Garnish with parsley, chives, or a swirl of yogurt.

Recipe FAQs

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