Creamy carrot and potato soup

    1 hour 10 min

    This is a family favourite! A creamy carrot and potato soup flavoured with fresh thyme. The kids love it, too!

    399 people made this

    Serves: 8 

    • 30g butter
    • 1 onion, chopped
    • 1.4L chicken stock
    • 5 carrots, peeled and sliced
    • 3 small potatoes, peeled and sliced
    • 1 teaspoon herbes de Provence
    • 1 pinch dried thyme
    • 1 bay leaf
    • salt and pepper to taste
    • 60ml double cream
    • 8 sprigs parsley

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    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 stock, carrots, potatoes, herbes de Provence, thyme and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to the boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
    2. Pour the soup into a blender, filling it no more than halfway. Securing the lid of the blender with a folded 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 double cream and a sprig of parsley.

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    Reviews in English (48)


    Took shortcuts. Me being lazy... i scrubbed the veggies, no pealing! Then used my food processor to slice, took very little time to prepare. REALLY tasty, have frozen a portion (without cream obviously!) Also i threw in a couple of crushed garlic cloves....... yummy!  -  23 Apr 2010


    I made this soup but for health reasons left out the cream,but both my husband and myself loved it Thanks  -  14 Feb 2012


    Absolutely lovely, One of the best soup i have eaten in ages !  -  05 Jan 2010