Nothing more comforting than a warm bowl of delicious Potato and Carrot Soup. A very creamy and hearty soup that is the perfect meal anytime of the day!
You might have tried a Potato and Carrot Soup before, but this one is super flavorful with a unique taste that you’ll surely love.
Part of its delicious flavor first comes from sauteing the vegetables, which adds a lot of flavor. Then we combine all the flavors with a touch of evaporated milk!
All of these ingredients combine to make the perfect soup and super creamy like my pumpkin carrot soup or broccoli cheddar soup. But it is just as hearty as the Puerto Rican sancocho recipe.
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Why This Recipe Works
- This is an easy recipe, and the hardest part will only be peeling and cutting the vegetables.
- It is a great recipe to make for a big crowd.
- The perfect soup recipe for meal prep.
Recipe Ingredients
- Bacon- The bacon is used to add flavor with the fat. It is also used as a topping once the soup is finished. If you want to avoid using bacon, you can always use oil.
- Vegetables- I used russet potatoes, but in this recipe, almost any potato works, like yellow or Yukon Gold potatoes. I used the typical mirepoix made of onions, celery, and carrots as my base. But I also added some garlic.
- Seasonings– I went with good old salt and pepper. This, of course, is more of a preference or need thing. You can add more if needed.
- Butter & flour- This combination is used as a roux, which helps thicken the soup.
- Water & chicken bouillon– I used this because combination most of the time, this is what I use as my chicken stock.
- Heavy cream & evaporated milk- This is where my recipe might be a little different than others, and it’s because I add evaporated milk. The flavor it adds to the soup is unique and delicious. It also helps to make the soup thicker, just like the heavy cream.
Potato Soup Variations
- Spice- Depending on what is your desired spice level, you can add different ingredients. For a touch of heat, you can add ½ a teaspoon of red pepper chili flakes or ¼ teaspoon of cayenne pepper. If you want something hotter, dice up a jalapeño and saute it with the rest of the vegetables.
- Vegetables- In reality, you can add any vegetable you like. My favorite is corn or mushrooms. Other good options are broccoli, peas, or even beans (you’ll be surprised by the last one).
- Meat- While this is traditionally made without any type of meat, you can always add it in. Chicken thighs are a good option because they won’t dry out while cooking. All you have to do is saute it before the vegetables and just cook it in the soup.
How to Make Potato and Carrot Soup
- Photo 1: First, dice the potatoes into 1-inch thick cubes. not too big because you want them to get tender. But if you cut them too small, they’ll disintegrate. Cut the carrots into ¼ inch thick slices and cube the rest of the vegetables.
- Photo 2: Cut the bacon into 1-inch thick pieces.
- Photo 3: Cook the bacon on medium-high heat until it browns. Remove from the pan to use later.
- Photo 4: Sauté the vegetables in the bacon fat for 2 minutes. Add the butter and flour. Mix until all the flour has been integrated with the vegetables
- Photo 5: Add the potato and all the seasonings. Mix everything.
- Photo 6: Add all the liquids and stir while scraping the bottom of the pan to release all those flavorful bits. Cook for 20 minutes and stir it a couple of times.
- Photo 7: Blend about half of the soup, or completely blend it if you don’t want big vegetable pieces. Use a hand blender or a regular blender. Be careful not to burn yourself.
- Photo 8: Give the soup a good mix and finish cooking covered for 10 minutes.
Recipe Tips
- Vegetarian-friendly. You can make this potato soup vegetarian-friendly by substituting the bacon fat for oil and the chicken bouillon for vegetable.
- Crockpot potato soup version. You can make this soup in the crockpot, but it takes a little extra work.
- Storage. This soup is good for up to 3 days in the fridge. Best freeze so you can keep it longer.
Frequently Asked Questions
What is the best side to serve with potato soup?
Hands down, the best side for this soup, or any soup for that matter, is bread. Especially a nice warm potato bread roll.
Can I use milk instead of heavy cream when making a potato soup?
You can use milk for heavy cream, but it won’t be as thick.
Perfect Sides For Your Soup
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Creamy Potato and Carrot Soup
This creamy potato soup is a classic comfort food full of rich flavors. It is a very filling soup that everyone will love!
Ingredients
- 6 strips bacon (200g or 7 ounces) uncooked
- 1 large onions (220g)
- 1 pound carrots (181g)
- 2 stalcks celery (224g)
- 2 cloves garlic
- 2 tablespoons butter (28g)
- 2 tablespoons all purpose flour
- 2 pounds potatoes (979g)
- 4 cups water
- 1 ½ ounces evaporated milk or 1- 12oz can
- 1 cup heavy cream
- 2 tablespoons chicken bouillon
- 2 teaspoons salt * notes at the bottom
- ¼ teaspoon black pepper
Instructions
- Wash, peel and cut your potatoes to about 1 inch thick. Dice your celery, carrots, onions and peel and mince your garlic.
- Cut your bacon into about ½ inch pieces. In a large pot, cook your bacon on medium-high for about 8 mintes or until crispy. Remove the bacon and set aside to use it as garnish.
- Leave the bacon grease in the pan and sauté the onions, carrots, celery, and garlic for about 2 minutes while stirring. Now add your butter, flour, and mix it in until you no longer see the flour white.
- Add the potatoes, water, evaporated milk, heavy cream, salt, pepper, and chicken bouillon. Stir while scraping the bottom of the pan to realease the bits at the bottom.
- Cover and cook for 20 minutes. Make sure to stir a couple of times to avoid the vegetables from sticking to the bottom of the pan.
- Blend about half of the soup in a blender or use a hand blender (be careful not to burn yourself). Mix, cover, and cook for 10 more minutes. Top with bacon or your favorite toppings and serve. Buen provecho!
Recipe Notes
- Salt. If you don’t want to add too much salt, you can leave it out and gradually add it at the end. This is best to make sure it is not too bland or salty for your taste.
- Blending. You need to blend about half of the soup. If you don’t have a blender just try to carefully smash the vegetables with a big spoon. If you want no texture, just blend all the soup.
- Storage. You can keep this up to 3 days in the fridge. You can keep it up to 5, but the texture will be slightly different. You can freeze for up to 3 months. Just make sure that it is properly sealed so it won’t get any freezer burn.
- Crockpot potato soup version. You can make this soup in the crockpot; it just needs extra steps. You’ll have to cook the bacon and saute the veggies in a separate pan. Then add all except the butter and flour. Then, at least 15 minutes before serving, blend half of the soup. Then separately, make a roux with a little bit of the soup stock, flour, and butter. Then add it to the crock pot. Stir, let it thicken, and serve.
Nutrition
Calories: 1779kcal | Carbohydrates: 91g | Protein: 41g | Fat: 143g | Saturated Fat: 88g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 445mg | Sodium: 3272mg | Potassium: 2417mg | Fiber: 9g | Sugar: 62g | Vitamin A: 27631IU | Vitamin C: 44mg | Calcium: 1357mg | Iron: 3mg
*The nutrition information is automatically calculated, so this is only an approximation.
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