Carrot Potato Soup Recipe

Name: Carrot Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled and chopped carrots; 1 cup peeled and chopped potato; ½ cup chopped celery; 1 (10 ounce) can chicken broth; ½ tablespoon parsley; 1 -2 tablespoon butter or 1 -2 tablespoon margarine; 1 onion, chopped; 1 garlic clove (optional); ¼ cup light sour cream; 0.5 (14 1/2 ounce) can cream-style corn; salt and pepper

Servings: persons

2 cups peeled and chopped carrots
1 cup peeled and chopped potato
½ cup chopped celery
1 (10 ounce) can chicken broth
½ tablespoon parsley
1 -2 tablespoon butter or 1 -2 tablespoon margarine
1 onion, chopped
1 garlic clove (optional)
¼ cup light sour cream
0.5 (14 1/2 ounce) can cream-style corn
salt and pepper

1
Melt butter over medium high heat.
2
Cook chopped onion and garlic until tender.
3
Add chicken broth, carrots, potato, and celery and bring to a boil.
4
Lower heat and let simmer until vegetables are cooked.
5
Puree the mixture (*hint-- I like to leave a little bit of the veggies in the pot so that when I pour in the puree I will also have some nice chunks of carrots and potatoes).
6
Add parsley, salt, pepper, sour cream, and corn and heat thoroughly.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups peeled and chopped carrots, 1 cup peeled and chopped potato, ½ cup chopped celery, 1 (10 ounce) can chicken broth, and more.

Yes, Carrot Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Potato Soup

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