Carrot Soup with Potatoes and Cream

29 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 2 star values: 1
  • 3 star values: 1
Read Reviews

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

By Jennifer
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Ads will not print with your recipe

  • 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.

Nutrition Facts

Per Serving:
148 calories; 6.5 g total fat; 22 mg cholesterol; 929 mg sodium. 19.7 g carbohydrates; 3.8 g protein; Full Nutrition

Popular in Cream of Potato Soup

Reviews (21)

Read All Reviews

Most helpful positive review

Rhianna
Rating: 5 stars
10/05/2009
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.
Helpful
(22)

Most helpful critical review

Anonymous
Rating: 2 stars
11/19/2015
I followed the recipe very closely but it just wasn't good. I had to add a lot of spices to make it taste like anything. I was quite disappointed with it.
29 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 2 star values: 1
  • 3 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Rhianna
Rating: 5 stars
10/05/2009
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.
Helpful
(22)
dfotw
Rating: 5 stars
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!
Helpful
(12)
Lise
Rating: 5 stars
01/12/2010
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!
Helpful
(9)
skreps
Rating: 5 stars
03/01/2010
This was excellent! Good use for leftover 5 lb bag of organic carrots. I too left out the cream to decrease fat and used sweet potato. Appropriate for simple lunch or supper or served in my fine china soup tureens.
Helpful
(7)
Fit&Healthy Mom
Rating: 4 stars
10/06/2009
Delicious soup! Very simple and easy to make I omitted the cream because I wanted to cut on fat.
Helpful
(7)
kimwins
Rating: 4 stars
02/08/2010
good- used vegetable stock and no cream
Helpful
(5)
bsuever
Rating: 5 stars
12/08/2009
Good recipe and really easy to make. I had to add a lot of white pepper to get it to a flavor we were happy with (about 1/4 - 1/2 teaspoon). I also added some paprika for richer color and more thyme about 1/4 of a teaspoon. You may want to take the bay leaf out before blending (I forgot). Good flavor even without the cream. Thanks for sharing!
Helpful
(5)
naui
Rating: 5 stars
03/26/2010
Simple quick and yummy! I've made this a couple of times now and it disappears within minutes.
Helpful
(4)
sagira
Rating: 4 stars
02/10/2010
Delicious and creamy. I think I will substitute some of the cream with milk though as the saturated fat content must have been great. 2 cups of cream!
Helpful
(4)
More Reviews