Creamy Potato and Carrot Soup with Chives
A velvety, naturally sweet soup made from simmered potatoes and carrots, finished with fresh chive garnish. This general-inspired soups ready in about 45 minutes pairs butter, medium, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp butter
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 medium, peeled and diced potatoes
- 2 medium, diced carrots
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tbsp, chopped chives
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until translucent, then stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 2 medium diced peeled potatoes and 2 medium diced carrots to the pot. Pour in 4 cups vegetable broth, bring to a simmer, and cover. Cook for 20-25 minutes until vegetables are fork-tender.
- Step 3: Remove from heat and blend with an immersion blender until smooth. Return to low heat, stir in 1/2 cup heavy cream, and season with salt and black pepper to taste. Serve topped with 1 tbsp chopped fresh chives.
Frequently asked questions
How long does Creamy Potato and Carrot Soup with Chives take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Potato and Carrot Soup with Chives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butter from drying out.
Can I substitute ingredients in Creamy Potato and Carrot Soup with Chives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Potato and Carrot Soup with Chives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Potato and Carrot Soup with Chives?
General soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
