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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
