Creamy potato and carrot soup

Name: Creamy potato and carrot soup
Total time: 35 min
Yield: 2 servings
Ingredients: ¾ lb, peeled and diced potatoes; 2, thinly sliced carrots; ½ small, diced onion; 2 cups low-sodium vegetable broth; ½ cup milk; 1 tbsp butter; ⅛ tsp salt

An uncomplicated blended soup with potatoes, carrots and a little milk.

35 minutes estimated for the original recipe · 2 servings

Lunchvegetarian

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

potatoes¾ lb, peeled and diced
carrots2, thinly sliced
onion½ small, diced
vegetable broth2 cups low-sodium
milk½ cup
butter1 tbsp
salt⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Melt butter in a saucepan over medium-low heat. Add onion and cook for 4 minutes.
Add potatoes, carrots and broth. Bring to a simmer, cover loosely and cook for 18–22 minutes until very tender.
Remove from the heat. Carefully blend with an immersion blender, keeping its head submerged to prevent hot splashes.
Stir in milk and salt. Return to low heat until hot, stirring; do not boil vigorously. Add a little water if a thinner soup is preferred.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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