In the villages of northern Portugal, soup traditionally opens every dinner: no debate, no menu, just a pot of vegetables doing its quiet work on the stove. This creamy potato and carrot soup comes straight from that tradition.
It is also an excellent way to get vegetables into children: sweet from the carrots, silky from the potatoes, and blended smooth enough to win over picky eaters.
It is honest, thirty-minute cooking — olive oil, onion, leek, carrots, potatoes, water — finished with a whisper of thyme. Proof that the simplest soups are often the ones families remember.
Creamy Potato and Carrot Soup Recipe
What you need
Ingredients
- 2 tablespoons olive oil
- 1 small onion (3.5 oz), diced
- 1 small leek (2.5 oz), sliced
- 2 cups (10.5 oz) grated carrots
- 2 medium potatoes (10.5 oz)
- 2¾ cups boiling water
- 1 teaspoon salt
- Thyme, to finish
Cook along
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, leek and grated carrots, sprinkle with the salt and stir.
- Pour in the boiling water, cover and bring to a boil.
- Peel and cube the potatoes and add them to the pot.
- Cook for 15 minutes over medium heat, until everything is tender.
- Blend with an immersion blender until creamy, sprinkle with thyme and serve hot.
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