Potato soup with carrots and onion, a very easy, wholesome, and tasty dish. A first course that is a great alternative to the usual pasta, to be served during the colder times of the year, which can be winter, autumn, and sometimes even spring. I find it delicious, maybe because I really like potatoes and often use them in my recipes, like Potatoes alla pizzaiola or Pasta with eggs and potatoes or to prepare a simple boiled potato salad. I added diced bacon to my soup, but if you want a vegetarian soup, you can skip it.

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Potato Soup with Carrots and Onion Recipe

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for Potato Soup with Carrots and Onion

2.2 lbs potatoes
1.25 cups carrots
1.25 cups onion
4.23 cups vegetable broth
3.5 oz sweet bacon (diced)
to taste extra virgin olive oil
to taste chopped parsley (optional)
to taste nutmeg
to taste salt
to taste pepper

Preparation of POTATO SOUP WITH CARROTS AND ONION

Peel the potatoes and onion.
Trim the carrots and scrape them if necessary (if they’re very fresh, it’s not needed).
Chop the onion, dice the carrots into small cubes, and cut the potatoes into cubes.
Heat a drizzle of extra virgin olive oil and gently sauté the carrots and onion over low heat, stirring often, for 3-4 minutes. Add the potatoes and sauté for another couple of minutes.
Add the hot vegetable broth; since the broth is already salted, do not add more salt for now. Cover, bring to a boil over medium heat, then lower the heat and continue cooking for 25-30 minutes.
At the end of cooking, adjust the salt if necessary and season with a few pinches of pepper and a few gratings of nutmeg. Stir and turn off the heat.
Sauté the bacon in a non-stick pan without adding fats (if you want a vegetarian potato soup, skip this step).
Serve the hot soup in bowls, top with the bacon cubes, and, if desired, some chopped parsley.
Serve immediately.