Creamy Potato and Carrot Soup with Chives

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A velvety, naturally sweet soup made from simmered potatoes and carrots, finished with fresh chive garnish. This soup recipe, ready in about 45 minutes, pairs butter, onion, 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

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Instructions

1. 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.
2. 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.
3. 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.