Creamy Potato and Carrot Soup

5 from 1 vote

This creamy potato soup is a classic comfort food full of rich flavors. It is a very filling soup that everyone will love!

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Dinner, lunch

Cuisine: American

Servings:

Calories: 1779kcal

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!

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.