This creamy potato and carrot soup is a comforting, hearty bowl of warmth that’s perfect for chilly evenings or whenever you’re craving something rich and velvety. The combination of russet potatoes, sweet carrots, and a creamy base creates a smooth, flavorful soup that’s both satisfying and nourishing.

Why You’ll Love This Recipe

What makes this soup so irresistible is its balance of comforting ingredients. The russet potatoes give the soup a rich, creamy texture, while the carrots add a natural sweetness and a touch of color. Infused with savory Better Than Bouillon Chicken Base and enhanced with fresh parsley and a buttery roux, this soup comes together with layers of flavor that everyone will enjoy. Plus, it’s customizable with optional garnishes like cheddar cheese and chopped green onions for extra flavor.

Creamy Potato and Carrot Soup

Ingredients

Russet potatoes (4 cups, 2 large, about 2 lbs)
Carrots (1 cup, about 2 large)
Garlic (1 clove)
Water (3 cups)
Better Than Bouillon Chicken Base (1 tbsp)
Fresh chopped parsley (1/4 cup) or dried parsley (1 tbsp)
Kosher salt (1 + 1/2 tsp)
Butter (1/2 cup, 1 stick)
All-purpose flour (1/2 cup)
Black pepper (1/2 tsp)
Milk (4 cups, whole milk preferred)
Optional garnishes: Cheddar cheese, chopped green onions, extra parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Peel and chop the russet potatoes and carrots into bite-sized pieces.
In a large pot, add the potatoes, carrots, garlic, water, Better Than Bouillon Chicken Base, parsley, and kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes or until the vegetables are fork-tender.
While the veggies are cooking, prepare the roux: In a separate pan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes, stirring constantly until the mixture is smooth and bubbly.
Slowly whisk the milk into the roux, stirring until the mixture thickens and becomes creamy, about 5 minutes.
Once the potatoes and carrots are tender, carefully use an immersion blender to puree the soup to your desired texture (or transfer the soup in batches to a regular blender).
Stir in the roux mixture and black pepper, then cook for another 5 minutes, allowing everything to combine and thicken.
Taste and adjust seasoning as needed. Serve hot with optional garnishes like cheddar cheese, chopped green onions, and extra parsley.

Servings and Timing

Servings: This recipe yields about 4-6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetarian version: Replace the Better Than Bouillon Chicken Base with vegetable bouillon or a plant-based alternative for a vegetarian-friendly version.
Dairy-free option: Swap the butter for vegan butter and use almond milk or any other dairy-free milk.
Spicy twist: Add a pinch of cayenne pepper or red pepper flakes for a subtle kick of heat.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze the soup for up to 2-3 months. Let it cool completely before transferring to freezer-safe containers.
Reheating: Reheat the soup in a pot over medium heat, stirring occasionally. If the soup has thickened too much, you can add a splash of milk to reach your desired consistency.

FAQs

How can I make this soup thicker?

If you’d like a thicker soup, you can either cook it longer to allow more evaporation or mash some of the potatoes and carrots with a potato masher before blending.

Can I use a different type of potato?

Russet potatoes are ideal for this recipe due to their starchy texture, but you can substitute Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.

Can I make this soup in advance?

Yes! This soup actually gets better after a day or two, as the flavors have more time to meld together. Just be sure to store it properly in the fridge.

Is there a way to make this soup spicier?

Yes! You can add a pinch of red pepper flakes, cayenne pepper, or even diced jalapeños to the soup for some heat.

Can I use low-fat milk instead of whole milk?

While whole milk provides a creamier texture, you can substitute low-fat milk. However, the soup will be less rich and creamy.

How can I make this soup vegan?

To make this soup vegan, substitute the butter with a plant-based butter, the milk with a non-dairy milk, and use vegetable broth instead of chicken base.

Can I make this soup in a slow cooker?

Yes, you can. Add all the ingredients except for the roux to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Then prepare the roux on the stove and stir it in.

How do I prevent the soup from being too salty?

If you’re concerned about the soup being too salty, start with less salt and taste as you go. You can always add more salt at the end of cooking.

Can I make this soup without a blender?

Yes! If you don’t have an immersion blender or regular blender, simply mash the vegetables with a potato masher for a chunkier soup, or use a hand potato masher for a smoother consistency.

How do I thicken the soup if it’s too runny?

If the soup is too runny, mix a tablespoon of cornstarch with a little water and stir it into the soup. Allow it to simmer until thickened.

Conclusion

This creamy potato and carrot soup is the ultimate comfort food—rich, flavorful, and satisfying. With its creamy texture, vibrant color, and savory taste, it’s sure to become a favorite in your recipe collection. Whether served as a hearty starter or a standalone meal, this soup is perfect for cozy nights at home or whenever you’re in the mood for something delicious and comforting.

Chef MARTHA