Rich and Creamy Potato Carrot Soup Recipe is a Delicious Taste of Spring
Soup is always a good idea, no matter what the time of year. And in the spring, when the days are sunny but still a little chilly, soup makes a lot of sense. It’s warming and comforting - and if you use seasonal ingredients, it puts you in a springtime state of mind. That’s why I love this rich and creamy potato carrot soup recipe. It uses fresh carrots (I mean, what could be more springy than the Easter Bunny’s favorite snack?), and to make it super easy to whip up even on a weeknight, our test kitchen uses frozen diced potatoes with onions. All you have to do is cook the ingredients with chicken broth, simmer, then puree and add a little cream. In just 45 minutes, you’ve got yourself a hearty bowl of goodness. Serve it with some crusty bread and a salad, and dinner is done!
This soup is as good for you as it is tasty. Carrots are chock full of immunity-boosting and heart-healthy antioxidants, plus beta carotene, a nutrient that helps keep skin healthy. Watch our video to see how simple this soup is to make.
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Ingredients
- 1 (20 oz.) pkg. refrigerated diced potatoes with onions
- 1/2 cup shredded carrots
- 1 (32 oz.) cont. lower-sodium chicken broth
- 1/2 tsp. dried thyme
- 1 cup heavy cream
Instructions
In large pot, add potatoes, carrots, broth and thyme; over high heat, bring to a boil. Reduce heat to medium. Partially cover; cook 25 min.
In batches, in blender, puree until smooth; return to pot. Stir in cream; over medium-low, cook, stirring, until hot, 5 min.
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This story was originally published April 14, 2025 at 5:30 AM.