There’s nothing quite as comforting as a warm, creamy bowl of potato soup on a chilly evening.
If you’re craving something hearty and satisfying but don’t want to spend hours in the kitchen, this recipe is for you. With just ten minutes of prep, this velvety potato soup practically cooks itself — perfect for busy days when you need a quick yet nourishing meal.
As Freundin writes, the combination of potatoes, carrots, and cream makes this soup incredibly rich and flavorful, while a hint of garlic and onion adds depth.
A finishing touch of fresh parsley brings brightness to the dish, making it a well-rounded and delicious option for any occasion.
Ingredients:
1 onion
1 garlic clove
1 tbsp butter
500 g potatoes
400 g carrots
500 ml vegetable broth
1 cup cream
300 ml milk
1 bunch parsley
Salt and pepper to taste
Instructions:
Prep the vegetables – Peel the potatoes and carrots, then cut them into equal-sized slices. Dice the onion and garlic.
Sauté the aromatics – In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
Cook the soup – Add the potatoes and carrots, stirring to coat them in the butter. Pour in the vegetable broth, cream, and milk, then bring to a boil. Reduce the heat and let simmer for 20 minutes until the vegetables are soft.
Blend & season – Use a blender or immersion blender to puree the soup until smooth and creamy. Stir in chopped parsley, then season with salt and pepper to taste.
Serve this hearty potato soup with crusty bread, a sprinkle of grated cheese, or a drizzle of olive oil for an extra indulgent touch. It also pairs wonderfully with a fresh green salad for a balanced meal.
Tip: For a lighter version, replace the cream with extra milk—it’s just as delicious while reducing the richness.
