Potato & Carrot Soup
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Soups A hearty, comforting potato and carrot soup finished with crispy bacon and creamy milk. This classic rustic soup offers a rich flavor profile and tender vegetables in every warm spoonful.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 4-6 servings |
🔪 Key Equipment
- Soup pot
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 slices | Bacon | Sliced |
| 1 | Onion | Diced |
| 3 cups | Potatoes | Diced |
| 3 cups | Water | None |
| 1 cup | Carrot | Grated |
| 2 tsps | Salt | None |
| 1/4 tsp | Pepper | None |
| 2 tbsps | Flour | None |
| 3 cups | Milk | None |
Instructions
Step 1: Cooking Base and Vegetables
- Cook 2 slices bacon in a soup pot until browned and set aside.
- Add 1 onion to the remaining fat in the pan and cook until golden.
- Add 3 cups diced potatoes and 3 cups water, cover, and simmer for 20 minutes or until tender.
- Add 1 cup grated carrot, 2 tsps salt, and 1/4 tsp pepper.
Step 2: Thickening and Finishing
- Blend 2 tbsps flour with a little of the 3 cups milk, then stir into the hot mixture and cook until slightly thickened.
- Add the remaining 3 cups milk and heat through until hot.
- Serve sprinkled with the crushed cooked 2 slices bacon.
💡 Make-Ahead & Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat.
Original Recipe Scan
