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A bowl of Creamed Potato And Carrot Soup, Kat's Rodeo Soup with a spoon, round crackers, and chunks of cheese.

Creamed Potato and Carrot Soup, Kat’s Rodeo Soup

  • Author: Louisiana Woman


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.



3/4 cups salted butter

1 cup Zydeco Chop Chop

3/4 cups all-purpose flour

2 cups reduced sodium chicken broth

4 cups water

2 teaspoon sea salt

1/4 teaspoon cayenne pepper

1 cup potatoes, peeled and diced

1/2 cup carrots, sliced

4 cups half & half


Instant Pot

Turn on Instant Pot to saute’ setting and add butter, melt the butter then add Chop Chop sitrring for a minute or two.

Stir flour into butter mixture and cook 1 minute.

Pour the chicken broth in along with the water, salt, pepper, potatoes, and carrots. 

Stir together, place lid securely on the pot, press manual button, and set for 15 minutes at high pressure. 

After the soup is finished cooking let the pressure release naturally or turn pressure valve to release pressure. 

Open 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 blended soup back in with the rest of the soup and stir, mixing together.

Adjust seasoning and serve hot.

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 in a blender until smooth or pour into a bowl and blend until smooth with an emersion blender.

Return blended half back into the pot and stir, mixing together.

Adust seasoning and serve hot.

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