Carrot, Celery & Potato Cream Soup

carrot soup

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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 😉

I recommend getting an immersion blender so you don’t have to transfer your soup back and forth to a blender – just stick it in the soup and blend to however creamy you want your soup.

UPDATE: I now use a Thermomix® TM6 to cook all of my soups (I love this kitchen appliance so much I now sell them as a Thermomix® USA consultant!). I love that you can chop, sauté and purée the soups all in one bowl, and that you have access to over 60,000 recipes via wifi on the built-in touch screen display. So cool!! If you are interested in learning more, send me a message.

Have a great weekend! XoXo

4.9 from 15 reviews
Carrot, Celery & Potato Cream Soup
Prep time
Cook time
Type: Side
Serves: 5
  • 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
  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.

p.s. You have to try these garlic knots with it!

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p.s. You have to try these garlic knots with the soup! They are amazing 🙂

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  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.

  7. Barbara J Welch says:

    I made this recipe to use up leftover mashed potatoes from Sunday’s dinner….what a great way to clean up the leftovers. It’s tasty, easy, and economical to make. Thanks for sharing.

  8. Susan McLoughlin says:

    I just made this because I have to eat liquids due to stomach problem. Wow it is fabulous. I will be making this lots in the near future. Thanks for sharing this recipe.

  9. Pam says:

    I’ve made this soup many times now. Always a hit. Co-workers have liked it when I share. I add a clump of parsley, and usually use non-dairy milk at the end– coconut milk or some other sub. I use a hand stick blender which works nicely to make it a creamy consistency. Thanks!

  10. Lydia says:

    Wow—this was an amazing soup! THANK YOU for sharing. I had a random assortment of potatoes, celery, and carrots hanging out at the bottom of my produce drawer that I didn’t know what to do with. I got searching for recipes online and found this one. I think this is going to be my new go-to soup! Even my husband (worlds pickiest eater) loved it and went back for seconds and thirds. Delicious!
    I added in some Thai chili for a kick, a few good shakes of grated Parmesan, and a small dash of cinnamon (which sounds weird but this secret ingredient works great for most cream based soups!)
    Thanks again!

  11. Claire Web says:

    Nice, easy and tastes great even without the dairy. I have made a big batch twice and frozen portions for work lunch or when I get home tired. Good old Vit C as we’re going into the cold and dark season.

  12. Lori says:

    Just discovered your website. This soup is delicious. I “plant-based” it by switching out the 1/2 and 1/2 with plant based alternative. Honestly, it is excellent. Thank you so much.

  13. Veronica says:

    Wowzerz!! I just made a batch of this and it is incredible. I had probably double the carrots than I did celery on hand. And I didn’t have potatoes, so I subbed a can of garbanzo beans. SO DELICIOUS!! I am writing this in my personal cook book. It’s a winner!

  14. sara says:

    I added pumpkin to my soup (not canned) and a pinch of turmeric powder and it was delicious I love this simple and tasty recipe

  15. Brittany says:

    Love this soup so much! Made it for the first time and will do so again (and again and again).

    Used 1 whole yellow onion, added hot sauce (Taco Bell of all things — 2 mild 2 hot — as we had a ton of leftover packets laying around) and it worked perfectly! Served the soup topped with dried rosemary and chopped, fresh Thai basil. AMAZING!

    Thank you so much!

  16. Sharon Carlson says:

    Found this recipe when I was trying to use up some celery, carrots and potatoes. I used a vegetable broth instead of chicken. Wow! This was delicious, soothing and very nutritious. This is entering the rotation.

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