Dreamy Carrot Potato Soup

When cold weather hits and I want something both cozy and good for me, I whip up a batch of Carrot Potato Soup. Every bite feels rich but never heavy. The carrots add a friendly sweetness and a sunny color. It all feels like gathering around a table with family for a warm weeknight meal.

I started making this soup on nights when I needed something gentle after a rough day. Every time I serve it, friends and family all come back for another helping.

Dreamy Ingredients

• Smoked paprika: toss in for a slight smoky taste and pretty color, use it if you want that little boost
• Dried thyme or fresh thyme: this earthy herb makes the veggies pop, and fresh thyme is awesome for topping
• Salt and black pepper: season as you go since broth flavors vary, and go for freshly cracked pepper if you can
• Butter or olive oil: butter’s cozy but olive oil keeps it a bit lighter, great if you’re doing vegan
• Milk or heavy cream: whole milk or cream will make things extra smooth and give more body
• Vegetable broth or chicken broth: pick low-salt broth so you’re in control of the flavor, helps the veggies take the spotlight
• Garlic: a few fresh cloves make everything taste warmer and better
• Onion: get a firm one, it’s the start of everything and balances sweetness
• Potatoes: starchy ones like Yukon Gold or Russets work best and keep the texture silky
• Carrots: pick ones that are crisp and bright—they’ll bring out that sweet, happy flavor and color
• Shredded cheddar cheese: not required, but toss some in for a cheesy, creamy vibe; the sharper the cheddar, the better

Simple Step-by-Step

Serve and Top Off:

Spoon the hot soup into your favorite bowls. Dust with fresh thyme, extra cheese, or a crack of black pepper—whatever feels right for you.

Add Milk and Tweak Flavors:

Mix in the milk or cream, give it a good stir, and taste to see if it needs another pinch of salt or pepper. If you want it cheesy, dump in the cheddar and mix until it’s melted in.

Blend Everything Silky:

Turn off the burner and blend the soup right in the pot with an immersion blender until it gets creamy-smooth. For countertop blenders, work in small amounts before emptying back into the pot.

Simmer Away:

Bring it to just a soft boil, then drop the heat low and cover. Let it cook for twenty to twenty-five minutes until the potatoes and carrots are nice and soft—a fork should slide in easily.

Add the Veggies:

Toss in the chopped carrots and potatoes. Sprinkle over salt, pepper, thyme, and smoked paprika if using. Stir so everything’s coated and let sit for a bit until glossy.

Sauté Your Base:

Start by heating butter or olive oil in a big heavy saucepan on medium. Cook onions for a couple of minutes, stirring so they soften up and smell good. Drop in the garlic for half a minute more to build the flavor.

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The carrots are what really make this one shine—both for color and that hint of sweetness. My kids love the bold orange color too. When it’s gray or stormy, this always cheers us up and usually disappears before dinner is even served.

Keep It Fresh

If there’s any left, it keeps well for about four days in the fridge as long as it’s sealed tight. When reheating, go low and slow on the stove and add a splash of milk or broth if it got too thick. You can freeze it—just cool it down first and use containers that leave extra space since frozen potatoes like to puff up a bit.

Easy Swaps

To make it plant-based, use your favorite non-dairy milk like oat or almond and olive oil for the base. Ran out of thyme? Italian seasoning or herbs de Provence steps in fine. No fresh garlic? Garlic powder will work in a pinch. For a cheese swap, try mozzarella or Swiss if cheddar is missing.

How to Serve

I love dunking crusty bread in this or pairing it with a crisp salad. A dollop of sour cream on top feels extra rich. If you’re hungrier, go ahead and add shredded chicken or soft-cooked lentils to make it loaded and filling.

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Backstory

Soups made with root veggies have been a go-to everywhere for ages. Folks made them with whatever was in season, especially when it’s chilly. These stews and soups warm you up in a way only a big pot simmering on the stove can.

Recipe FAQs

→ Is it okay to swap in heavy cream for milk?

Totally! Use heavy cream instead of milk if you want it even richer. Just mix it in at the end and you’re set.

→ What should I use to make this dairy-free?

You sure can. Go for a plant milk and use olive oil in place of butter. You'll still get a smooth, tasty bowl out of it.

→ Tips for a chunky soup?

When the veggies are soft, just mash up some potato with a regular fork and skip blending if you like a chunkier bite.

→ Can I prep this dish in advance?

Yep—it’ll keep in the fridge up to three days. Gently warm it up on the stove and add some broth if it’s thickened up.

→ What toppings work best?

Crack some pepper, toss on thyme, and throw some shredded cheddar on top to make it even yummier.

→ How can I add more protein?

Just mix in cooked chicken or some lentils. Either works great and makes the soup even more filling.