Creamy Potato Carrot Soup

barbara lentz


This time of year I love soup any kind. it is so cozy to sit down with a hot bowl of soup on a cold winter day. This recipe can easily be made healthy and low fat just by using skim milk instead of cream and hold the butter. Still tastes great and very nutritious.


☆☆☆☆☆ 0 votes

4 to 6
30 Min
10 Min
Stove Top


  • 2 large
    potatoes peeled and diced
  • 1 medium
    onion diced
  • 2 c
    carrots diced
  • 4 clove
  • 4 c
    chicken stock just enough to cover the veggies
  • 1 c
    heavy cream
  • 1/2 stick
  • ·
    salt to taste
  • 2
    green onions minced
  • ·
    fresh cracked black pepper

How to Make Creamy Potato Carrot Soup


  1. Boil the potatoes, carrots, onions, and garlic in chicken stock until tender. Remove from heat and puree with immersion blender or food processor. Return to pan.
  2. Add milk and butter cook until warmed through. Taste and adjust salt.
  3. Serve garnished with green onions and fresh cracked pepper

Printable Recipe Card

About Creamy Potato Carrot Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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