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Carrot Soup with Potatoes and Cream

Carrot Soup with Potatoes and Cream

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Jennifer

Jennifer

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 977 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
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Reviews

Rhianna
19

Rhianna

10/5/2009

This soup is GREAT! It is so flavorful ~ perfectly seasoned. It didn't even need the cream ~ I tried it both with & without the cream. The second time I made this soup, I used a yogurt garnish - in a squirt bottle. The yogurt was a fine alternative addition & floated as nicely as the cream. The cream & parsley are mostly for beautiful presentation. I found that the parsley sprig actually detracted from the soup's lovely smoothness, & tasted like its chlorophyll. I think a better green garnish is some thinly sliced green onions - the raw onion's enzymes actually help better digest cooked potato! I highly recommend this soup.

dfotw
12

dfotw

10/26/2010

Made this as stated in the recipe, except that I used fresh ginger (1 tbspoon), dill (1 teaspoon) and paprika (1/2 teaspoon) as the spices... delicious, comforting fall/winter soup!

Lise
9

Lise

1/12/2010

Love the soup! I was looking for a good potatoe, carrot soup recipe and I found it. I did not add all the herbs, since I didnt have them on hand. I also did not add the heavy cream, and this soup didnt need it. I added salt and pepper for seasoning and it was perfect!

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