Carrot, Celery & Potato Cream Soup

carrot soup

I have to share this soup recipe with you – it is my absolute new favorite. For this carrot, celery and potato cream soup you only need a few ingredients and it is really easy to make. I promise. I love making soups for lunch, because after breakfast I get busy with something and when lunchtime rolls around I don’t want to be in the kitchen cooking for hours and then cleaning up. With this soup recipe, you will be done cooking, eating, and cleaning in under 1 hour. You’re welcome 😉

Have a great weekend! XoXo

p.s. I am getting married in 7 days!

4.5 from 4 reviews
Carrot, Celery & Potato Cream Soup
 
Prep time
Cook time
Total
 
Type: Side
Serves: 5
Ingredients
  • 2 tbsp unsalted butter
  • 5 medium carrots, chopped
  • ½ yellow onion, chopped
  • 2 garlic cloves
  • 5 medium celery stalks, chopped
  • 2 large potatoes
  • 6 cups chicken broth
  • ½ cup half and half
  • 2 tsp oregano
  • 1 tsp pepper
  • 1 tsp parsley
Instructions
  1. Heat butter in a large stock pot over medium heat.
  2. Wash and chop celery and onion and toss into pot.
  3. Chop garlic cloves in half and add in. Simmer for 7 minutes covered.
  4. Wash, peel, and chop carrots and potatoes and add into pot.
  5. Add 6 cups of chicken broth and seasonings. Cover and bring to a boil.
  6. Boil for 20 minutes.
  7. Taste to make sure vegetables are tender, then remove from heat and cool for 5 minutes uncovered.
  8. Purée in a blender in portions until all is used and add back to pot. Soup should have a nice texture.
  9. Heat over low and stir in half and half. Add more seasonings if desired.

This post is sponsored by:

Share and Enjoy

Pinterest

10 comments

  1. j says:

    made this but instead of blending used the chopped veggies, instead of cream use can of cream o celery soup and cooked chicken drums with it and served them whole with the soup. wish me luck i think it might work

  2. Julia says:

    Made the recipe as written, but added 1/4c sour cream instead of half & half as that was what I had on hand, and added a splash of white balsamic vinegar to brighten everything up. Really good! Will make again. 🙂

  3. Jonathan Issac McIvor says:

    just made for dinner tonight…IT WAS AWWWWWSOME!! it was a hit with everyone. its going in my soup “catalog”!

  4. Caroline Geddes says:

    Absolutely delicious soup – just finished my 2nd bowl. This is a WOW soup – will definitely make again. Thank you so much.

  5. Yannis says:

    Hello !
    I read the recipe and i’m going to do this soup because it seem to be delisius.
    Thank you.

  6. Shnoodle Goo says:

    Just made this for lunch, my husband and I LOVED it. I didn’t have a lot of chicken broth (3/4 cup) so I just topped up with hot water and some leftover soup. I also didn’t have cream so I added a bit of skim milk. I am also sensitive to onion and garlic, so I used a bunch of chives and a splash of garlic infused olive oil instead.
    The soup was a delight :), i will definitely be making more in the future, who knew something so simple and healthy could be so filling!
    I also calculated the calories based on my tweaks of this recipe and it was around 902kcal, so each serving would be around 180kcal :).
    Thank you so much for the recipe, it is very delicious.

Leave a Reply

Rate this recipe: