About the Recipe
When the days get chilly and all I want is something warm and nourishing, a pot of soup is always the answer—and this Carrot and Potato Potage hits just the right note. It’s creamy, cozy, and comes together with just a handful of simple ingredients. No fuss, no fancy techniques—just a smooth, velvety soup that feels like a warm blanket in a bowl.
I’ve always had a soft spot for soups that are hearty and easy. If you’ve tried my Potato, Leek and Sausage Soup, you already know I love tossing root veggies and aromatics into a pot and letting them work their magic. This potage takes a slightly more elegant route—think fewer chunks, more silky spoonfuls—like my Leek and Potato Potage, but with a little more natural sweetness from the carrots. And if you’re into that slightly sweet and earthy combo, you’d probably also love my Butternut Squash and Potato Soup too.
This one is perfect for when you need something quick, filling, and satisfying—whether it’s a weeknight dinner or a Sunday slow-down kind of meal. And the best part? It’s just as good reheated the next day (maybe even better).
Let’s get cooking!
Ultra Creamy Texture – This soup gets blended until silky smooth, giving you that classic potage feel that’s cozy and elegant all at once.
Simple, Nourishing Ingredients – Potatoes, carrots, garlic, and onion are pantry staples that come together to create rich, comforting flavor with minimal effort.
Naturally Sweet & Savory – The carrots add a subtle sweetness that balances beautifully with the herby base and mellow potatoes.
Perfect Make-Ahead Meal – It keeps well in the fridge and tastes just as good (if not better!) the next day.
Customizable – Add a splash of cream, a swirl of yogurt, or some crispy croutons on top—this soup plays well with all kinds of toppings.
What You'll Love
Can I use a different type of potato? Yes! Yukon Golds are great for a naturally buttery flavor and creamy texture, but russets or even red potatoes work well too. Just avoid waxy varieties like new potatoes, which won’t blend as smoothly.
Do I have to peel the carrots and potatoes? Peeling is recommended for the smoothest texture, especially for a potage. That said, if you’re short on time and your produce is clean, it’s totally okay to leave the skins on—just expect a more rustic finish.
Can I make this without a blender? You can mash it with a potato masher for a chunky version, but to get that classic potage creaminess, a blender or immersion blender is key.
Can I freeze it? Definitely. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Just give it a good stir when reheating, and maybe a splash of broth or water to loosen it up.
What can I serve with it? A slice of crusty bread, a grilled cheese, or even a herby salad on the side. It’s also lovely as a starter before a main meal.
Frequently asked Questions
Ingredints Explained
Ingredients
2 tablespoons Extra Virgin Olive Oil
1 Onion
1 clove of Garlic
6 large Carrots
2 Medium Yellow Potatoes
6-8 cups Vegetable Stock
1 Bay Leaf
1 teaspoon Oregano
1 teaspoon Thyme
Salt and Pepper to taste
Preparation
Begin by peeling and roughly chopping all of your main ingredients. That is the most work that you will have to do for this recipe.
Once everything has been prepared, heat some olive oil in a deep sauce pan and add the onion and garlic. Fry the onion and garlic until they start to become translucent and fragrant. Add in the chopped carrots and potatoes, stir and pour in the vegetable broth. If you do not have vegetable broth, it can be replaced by chicken broth as well.
Bring everything to a boil over medium-high heat , stirring occassionally. Add in the bay leaf, oregano and thyme. Boil until the carrots and potatoes have softened and you can easily poke a fork through them (approx. 20 minutes).
Once the vegetables are cooked through, remove the bay leaf from the soup and let the soup cool for 20-30 minutes before adding it to your blender (or before using your hand blender to purée it).
Once cooled, add your cooked vegetables to your blender or food processor and blend until you achieve your desired consistency. If you find that it is too thick, simply add some more stock or some water to thin it out. Return your blended soup to the saucepan, warm it back up, add salt and pepper to taste and serve!
I love serving any soup with a warmed up baguette or some fresh croutons. You can even drizzle some cream overtop the soup and add fresh herbs as garnish.
Hope this wonderful potage satisfies your tastebuds and warms your soul like it does for me.
Bon ap!