Creamy potato and carrot soup
Creamy potato and carrot soup is a cozy bowl made from simple vegetables. Potato, carrot and onion simmer in broth until soft. A quick mash and a splash of milk make it creamy. Serve it with toast. It takes about 30 minutes.
- 30 minTotal time
- 3Servings
- 320kcal / serving
- 9 gProtein
The science: why this works
Why potato makes soup creamy
Potatoes are full of starch. As they cook, the starch granules swell and break, releasing starch into the broth. This thickens the soup, so it turns creamy even with little milk. Cutting pieces to the same size means they all reach that soft stage together.
Learn: Waxy and floury potatoes →Why the onion cooks in butter first
Cooking onion gently in butter softens it and turns its sharp compounds sweeter. Butter also carries flavor through the whole pot. Skipping this step leaves the soup tasting flat. This is why patient onions taste so different from raw ones in the finished dish.
Learn: Why cooked onions turn sweet →Why the milk goes in off the boil
Milk proteins can clump when boiled hard, especially with acid. Adding the milk after the soup comes off the heat and only warming it gently keeps the soup smooth. Gentle heat and stirring keep the soup silky and smooth.
Learn: Why dairy curdles →Creamy potato and carrot soup
30 minutes · 3 servings · British · Soup
Ingredients
Makes 3 servings
Method
Tips for the best result
- Cut the potato and carrot the same size so they soften together.
- Mash with a fork or masher in the pot for a rustic texture, or blend for silky.
- Season at the end, since the broth already adds salt.
Swaps
- Swap the milk for cream for a richer soup.
- Swap the butter for olive oil to make it dairy-free, using a plant-based milk.
- Swap the carrot for parsnip or sweet potato for a sweeter taste.
Storing and reheating
Cool quickly and refrigerate within 2 hours for up to 3 to 4 days. Freeze for up to 3 months. Reheat gently until steaming hot, to 165°F (74°C), stirring often.
Creamy potato and carrot soup: questions
How do you thicken potato soup?
Mash more of the potatoes into the broth. Their starch thickens the soup without flour or cream.
Can you freeze creamy potato soup?
Yes, it freezes for up to 3 months, though it may separate slightly. Whisk it while reheating to bring it back together.
Why is my potato soup gluey?
Over-blending releases too much starch and makes it gluey. Mash by hand and stop when it is mostly smooth.
