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 😉

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

4.8 from 10 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.

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 🙂

Disclaimer: I am a Thermomix® consultant and sell them as an independent business. “THERMOMIX,” “VORWERK,” “COOKKEY,” and “COOKIDOO” are a registered trademark of VORWERK (or its affiliates). VORWERK does not support, authorize or endorse this site. I also participate in the Amazon Affiliate network.

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20 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.

  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!

    • Kristianne says:

      Half and half is sold in the milk section – it is basically half cream and half low fat milk so it is less fattening than heavy cream and thicker than regular milk 🙂

  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.

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