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–+ servings

Creamy Potato & Carrot Chowder

A comforting bowl of creamy potato and carrot chowder that's perfect for rainy days and family meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, diced Yukon Gold preferred for creaminess.
  • 3 large carrots, diced Adds sweetness to the chowder.
  • 1 large onion, diced Yellow onion recommended for classic flavor.
  • 2 cloves garlic, minced Add more if you love garlic flavor.
  • 4 cups vegetable broth Homemade or store-bought both work.
  • 1 cup heavy cream For richness in the chowder.
  • to taste salt Add according to preference.
  • to taste black pepper Heavily recommended for flavor.
  • optional fresh chives or parsley for garnish Enhances presentation.

Method
 

Sauté the Aromatics
  1. Heat a splash of olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté until fragrant.
Add the Veggies
  1. Once onions are soft, add diced potatoes and carrots. Stir to coat with onion mixture.
Pour in the Broth
  1. Add the vegetable broth and bring to a simmer. Cover and let cook for about 20 minutes until veggies are tender.
Blend it Up
  1. Turn off heat and use an immersion blender to blend the mixture until smooth, leaving some chunks for texture if desired.
Stir in the Cream
  1. Return heat and gradually stir in the heavy cream to achieve desired richness.
Season it
  1. Season with salt and freshly cracked black pepper to taste.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 12gSodium: 500mgFiber: 3gSugar: 5g

Notes

Leftovers taste better the next day. Can adapt using different types of potatoes or dairy substitutes.
Tried this recipe?Let us know how it was!