Carrot Soup with Mashed Potatoes

Francine Lizotte


With a beautiful mix of spices and fresh ingredients, not only is this soup absolutely fabulous but you can also use up your mashed potato leftovers... awesome isn't it!


☆☆☆☆☆ 0 votes

4 servings
15 Min
40 Min
Stove Top


  • 2 Tbsp
  • 1 1/2 c
    spanish onions, chopped
  • 4 c
    carrots, peeled, ends cut off and thinly sliced
  • 3 c
    leftover mashed potatoes
  • 6 c
    low-sodium chicken broth
  • 1 tsp
    herbes de provence
  • 1 tsp
    dried rosemary
  • 1/4 tsp
    hot paprika
  • 1/8 tsp
    dried thyme
  • 1/8 tsp
    white pepper, or more to taste
  • 1 large
    bay leaf
  • 4 Tbsp
    35% heavy cream (optional)
  • ·
    chopped parsley, for garnish

How to Make Carrot Soup with Mashed Potatoes


  1. In a large pot over medium-high heat, add butter. When it starts foaming, add onions and stir just enough to coat them with butter. Cover, reduce heat to medium-low and cook for 3 minutes
  2. Add carrots, stir well, cover, increase the heat to medium and cook for 5 minutes. A couple minutes later, quickly stir well.
  3. Add leftover mashed potatoes, combine them with the ingredients before pouring in the chicken broth. Add Herbes de Provence, rosemary, paprika, thyme and white pepper; stir well. Add bay leaf and bring the mixture to a boil, whisking often. Reduce heat to medium-low and simmer gently for 30 minutes, stirring occasionally.
  4. When time is up, turn off the heat and let the mixture rest for 5 minutes. Remove the bay leaf and discard it. Using an immersion blender, process until the soup is smooth with no lumps in it; taste and adjust if necessary.
  5. Portion soup in warm bowls and drizzle 1 tbsp. per bowl with heavy cream and garnish with a parsley
  6. To view this recipe on YouTube, click on this link >>>>

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