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Carrot Soup with Potatoes and Cream


"This is a family favorite! We have it at all holiday dinners. The kids love it, too!"
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1 h 10 m servings 148 cals
Original recipe yields 8 servings


  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 977 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

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Read all reviews 19
  1. 27 Ratings

Most helpful positive review

This soup is GREAT! It is so flavorful ~ perfectly seasoned. It didn't even need the cream ~ I tried it both with & without the cream. The second time I made this soup, I used a yogurt garnish -...

Most helpful critical review

I followed the recipe very closely but it just wasn't good. I had to add a lot of spices to make it taste like anything. I was quite disappointed with it.

Most helpful
Most positive
Least positive

This soup is GREAT! It is so flavorful ~ perfectly seasoned. It didn't even need the cream ~ I tried it both with & without the cream. The second time I made this soup, I used a yogurt garnish -...

Made this as stated in the recipe, except that I used fresh ginger (1 tbspoon), dill (1 teaspoon) and paprika (1/2 teaspoon) as the spices... delicious, comforting fall/winter soup!

Love the soup! I was looking for a good potatoe, carrot soup recipe and I found it. I did not add all the herbs, since I didnt have them on hand. I also did not add the heavy cream, and this ...

This was excellent! Good use for leftover 5 lb bag of organic carrots. I too left out the cream to decrease fat and used sweet potato. Appropriate for simple lunch or supper or served in my f...

Delicious soup! Very simple and easy to make, I omitted the cream because I wanted to cut on fat.

good- used vegetable stock and no cream

Good recipe and really easy to make. I had to add a lot of white pepper to get it to a flavor we were happy with (about 1/4 - 1/2 teaspoon). I also added some paprika for richer color and more...

Simple, quick and yummy! I've made this a couple of times now and it disappears within minutes.

Delicious and creamy. I think I will substitute some of the cream with milk, though, as the saturated fat content must have been great. 2 cups of cream!