Creamed Potato And Carrot Soup
This delicious Creamed Potato and Carrot Soup, made with a dried vegetable blend called Zydeco Chop Chop, is a cinch to prepare in little time, whether in the Instant Pot or on the stovetop. It's a hit-the-spot kind of dish!
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One day, my granddaughter, Kathryn, and I were out grocery shopping for ingredients for La Soup a' Marie, a family favorite beef soup. She shared with me how much she liked a white soup she had when she was "at the rodeo that wasn't really a rodeo" in Branson.
I figured out it was Dolly Parton's Dixie Stampede cream of vegetable soup at the dinner and show in Branson, Missouri, where she had eaten the soup. This dinner is served without an eating utensil, and the famous soup is sipped from a cup.
After investigating, I devised a quick and easy solution using Zydeco Chop Chop and an Instant Pot. This creamed potato and carrot soup is such a hit with my family. It's perfect when you want a comforting and easy-to-prepare bowl of soup.
Jump to:
Instant Pot Smothered Cabbage, An Easy Southern Recipe, is another Instant Pot dish you might like. The combination of the Cajun vegetable trinity, Cajun seasonings, and pressure cooking creates a delicious cabbage dish with a rich, flavorful taste.
Ingredients For Creamed Potato And Carrot Soup
- butter - real butter or a butter substitute
- Zydeco Chop Chop - a dried vegetable and herb blend, or substitute with 2 cups of fresh onions, celery, bell pepper, and parsley combination
- flour - all-purpose
- chicken broth - reduced sodium canned, boxed, or homemade
- water - tap, filtered, or bottled
- carrots - fresh, cleaned, and sliced
- potatoes - fresh, peeled, and diced
- salt - I use sea salt
- cayenne pepper - a spicy red pepper
- half and half - substitute with a half cream and half milk mixture
Click on this highlighted Zydeco Chop Chop to order the dehydrated Cajun seasoning base, a blend of onions, celery, garlic, peppers, and parsley, if you can't find it in a nearby store. Alternatively, you may use freshly chopped vegetables, such as the Creole Seasoning Blend Recipe (at least 2 cups of this combination), and add them to the melted butter. Cook for a few minutes, then proceed with the rest of the recipe instructions.
Instructions For Instant Pot
Begin by setting the Instant Pot on the saute setting.
Add the butter to the pot and melt it. Then stir in the Zydeco Chop Chop to cook for 1 minute. Next, add the flour and stir for 1 minute. Be cautious not to burn or scorch the ingredients.
After adding the flour, stir in the broth, water, potatoes, carrots, and seasonings. The half-and-half is stirred in after the soup is cooked.
Place the lid securely on the pot, press the manual button, and set it for 15 minutes at high pressure.
After the soup is finished cooking, let the pressure release naturally or turn the pressure valve to release pressure. Next, open the lid and stir the cream into the soup.
To cream the soup, remove half of the soup from the Instant Pot and either pour it into a blender to blend until smooth or transfer it to a bowl and blend with an immersion blender until smooth.
Return the smoothly blended soup to the rest of the creamed potato soup in the pot and stir, mixing well. You can also blend the whole soup until smooth if you prefer.
Adjust the seasoning to suit your taste and serve the hot soup garnished with croutons, more Zydeco Chop Chop, or fresh parsley and/or green onions.
Variations: Instructions For Creamed Potato And Carrot Soup On The Stovetop
This soup can also be cooked on the stovetop in a medium to large, heavy soup pot instead of using the Instant Pot. Begin by sauteing Zydeco Chop Chop or fresh vegetables in melted butter for about 5 minutes. Proceed with the remaining recipe instructions for the ingredients, except simmer the soup on the stovetop until the potatoes and carrots are tender. Then follow the recipe directions as instructed.
Storage
Store the Creamed Potato and Carrot Soup in an airtight glass or plastic container in the refrigerator for up to 5 days, or freeze in an airtight container for up to a month. Ziplock bags work well for dividing into equal servings and freezing flat for easy storage.
Top Tip
Blend the soup in a blender or with an immersion blender to your desired consistency, from chunky to smooth.
FAQ
Try using less water or a thicker dairy ingredient, such as cream, instead of half and half.
Try adding more seasoning or garnishing it with more Zydeco Chop Chop, fresh green onion, parsley, or flavored croutons.
Try using a slurry of 1 tablespoon of cornstarch and 2 tablespoons of water. Stir it into the soup at the end if it isn't thick enough, and cook for a few minutes to thicken before serving.
Related Recipes
Pairing Recipes
📖 Recipe
Creamed Potato and Carrot Soup
This delicious, creamed potato and carrot soup made with a dried vegetable blend called Zydeco Chop Chop in the Instant Pot or stove top is a cinch to prepare in little time.
- Total Time30 minutes
- Yield6 servings 1x
Ingredients
- .75 cup salted butter
- 1 cup Zydeco Chop Chop
- .75 cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 4 cups water
- 2 teaspoons sea salt
- .25 teaspoon cayenne pepper
- 2 cups potatoes, peeled and diced
- 1 cup carrots, sliced
- 4 cups half & half
Instructions
Instant Pot
- Turn on Instant Pot to saute' setting and add butter; melt the butter, then add Chop Chop, stirring for 1 minute.
- Stir flour into the butter mixture and cook for 1 minute.
- Pour the chicken broth into the water, along with salt, pepper, potatoes, and carrots.
- Stir together, place the lid securely on the pot, press the manual button, and set for 15 minutes at high pressure.
- After the soup is finished cooking, let the pressure release naturally or turn the pressure valve to release pressure.
- Open the lid and stir the cream into the soup.
- Take half of the soup out of the Instant Pot and blend it in a blender or with an emersion blender in a bowl.
- Return the blended soup with the rest of the soup and stir, mixing together.
- Adjust seasoning and serve hot; a garnish is optional.
Stove-Top
- Melt butter in a large soup pot. Add Chop Chop and stir for a minute or two. Stir in flour and cook for 1 minute. Pour in chicken broth, water, salt, pepper, potatoes, and carrots.
- Cook until potatoes and carrots are tender.
- Take half of the soup out of the pot and blend it in a blender until smooth (careful not to burn yourself), or pour it into a bowl and blend it until smooth with an emersion blender.
- Return the blended half to the pot and stir, mixing everything together.
- Adjust seasoning and serve hot; a garnish is optional.
Notes
- Do not overcook the Chop chop in the butter; 1 minute of cooking is sufficient.
- Blend the soup as much as you like making it chunky or thick and smooth.
- Garnish with more Zydeco Chop Chop, fresh green onion and/or parsley, or croutons.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 553
- Sugar: 12.5 g
- Sodium: 1285.4 mg
- Fat: 40.5 g
- Saturated Fat: 26 g
- Trans Fat: 1.7 g
- Carbohydrates: 38.9 g
- Fiber: 3.8 g
- Protein: 10.6 g
- Cholesterol: 117.5 mg
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Have a nice day!
Make sure you don't take things for granted and go slack in working for the common good; share what you have with others. God takes particular pleasure in acts of worship - a different kind of "sacrifice" - that take place in the kitchen and workplace and on the streets.
Hebrews 13:16 The Message Bible
This looks wonderful...Gonna try it during this cold snap!
It sure is cold! This soup will sure help. ?
I am trying to learn how to cook more Cajun meals in my crockpot. Can I make this in crockpot?
Hi! Yes. After the butter, Chop Chop, and flour are cooked in a separate pot, put them into a crock pot. Add the rest of the ingredients and stir together. Cook on high for 2-3 hours or until potatoes and carrots are tender. Continue with the rest of the recipe instructions. Enjoy!