Need and easy homemade soup recipe for fall and winter? Crock Pot Carrot Soup is easy and delicious. Cook it all day and have a delicious dinner waiting for you.
Carrot Soup
This week’s Souper Monday recipe is a great soup to start the new year.
I know Crock Pot Carrot Soup does not sound that interesting, but stay with me on this one. It is really, really good, even for those non carrot lovers out there.
I first shared this recipe for Crock Pot Carrot Soup back in 2011. It has been a favorite soup for fall and winter ever since then. When I made it last week I knew it was time to update the pictures and bring it back for my soup series.
I still make it the exact same way. The recipe is so good on its own that I haven’t changed it. It is a tried and true family favorite.
One of the best things about this soup is that it doesn’t have a strong carrot taste since it is part potato.
Some in my family love carrots, others not so much. So, although a few of us would love a soup with a strong carrot taste, others might not enjoy it that much.
By adding potatoes to this soup you still get the benefits of the carrots without an overpowering carrot taste.
And since it is a slow cooker recipe it is an easy meal to start in the morning for a delicious dinner at the end of the day.
FAQS
This carrot soup is gluten free as long as you make sure that your chicken broth and other ingredients are gluten free.
Yes, this soup freezes great. I love to freeze the leftovers for easy lunches. It does separate a little bit, but just stir it back together when reheating.
Ingredients
- potatoes
- carrots
- onion, chopped
- chicken broth
- butter
- ground pepper
- milk
- shredded cheddar cheese
- bacon (optional, but really good)
Crock Pot Carrot Soup
Crock Pot Carrot Soup is easy and delicious. Perfect for fall and winter.
Ingredients
- 3 large potatoes, peeled and cut into 1/2-inch cubes (about 2 lbs)
- 5 large carrots or about 1 1/2 lbs, peeled and cut into pieces
- 1 large onion, chopped
- 42 ounces chicken broth (5 1/4 cups)
- 2 tablespoons butter
- 1 1/4 teaspoons fresh ground pepper
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 4 slices bacon, cooked crisp and crumbled (optional, but really good)
Instructions
- Combine the first 6 ingredients in a 5-quart slow-cooker.
- Cover and cook on high for 5-6 hours, or low for 7-8 hours, or cook until potatoes and carrots are tender.
- Puree soup in a blender or use an immersion blender (be careful putting hot liquids in your blender)
- Return to slow cooker and add milk and cheese. Stir until cheese is melted.
- Serve in bowls and sprinkle with bacon.
- Serve and enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 766mgCarbohydrates: 30gFiber: 4gSugar: 6gProtein: 10g
Nutritional values are approximate and aren't always accurate.
Originally posted October 2011. Updated January 2022.
Hip hip hooray! I am ALWAYS on the look out for crock pot meals with very long cook times! I work an hour away from home, so I’m out of the house 11 hours a day. Now that Christmas stuff is starting to show up in stores (INSANITY! WAY TOO EARLY! lol) I think I am going to get a plug-in timer & try cooking with it.
this sounds good. i made a carrot soup earlier this fall but it was very gingery so we didn’t like it so much. this sounds a lot better!
I am going to make this one but I would love to know where you found the gingery carrot soup recipe…I loved Pacific’s Carrot Cashew Ginger soup but I can’t find it anymore.
I’m confused about the milk – it’s included with the contents for the crockpot but then it says to add it at the end (with cheese and bacon if you choose?).
I fixed it.
Have you talked about Azure Standard before? Could you talk about it sometime? I belong to the Oklahoma Food Coop and really try to feed my family locally, but have a hard time dealing with the limited fresh produce availability. The Azure Standard catalog looks pretty big.
Anyway – I enjoy your blog! Thanks so much1
I will try to post about it sometime. I love it for produce especially during the summer and fall. I also enjoy the frozen fruit and vegetables. Feel free to email me through my contact link at the top of the page if you want more info on it. I would be glad to help if I can.
this sounds AMAZING to me. and healthy.
and anything in the crockpot totally works for me! thanks!
This looks GREAT and YUMMY! I love crockpot soups. I don’t know if I’ve ever made a carrot soup.
Thanks for sharing this recipe. I love the fact that it freezes well!
It was a 100 degrees here yesterday, but I just had to try this soup. It was so easy to make and was quite filling. The bacon was the perfect final touch. Thanks! Can’t wait to see what the next soup recipe is.
Thanks for letting me that you enjoyed it! And yes bacon always makes things better doesn’t it. 🙂
Made this for dinner tonight paired with some cornbread and it is saved on my ziplist. Will definitley be making this again and again! Thank you for another yum yum yummy dinner.
Thanks for letting me know that you enjoyed it! I plan to make some more of it soon, because we all loved it.
Do you think this could be made with Rice or coconut milk in place of the regular milk? Also without the cheese? I’ve got a TALL order to fill allergy wise 🙂
I totally understand allergy issues. 🙂 I think you could give it a try and see. I am guessing that the coconut milk would be good with the carrot. Without the cheese I think you would just have a stronger carrot taste and a less creamy soup. I would love to hear how it works if you try it.
This is the BEST soup EVER! Thanks for sharing this recipe!
Thanks! I am so glad you enjoyed it.
Made it today and thought it was okay, I don’t think it had enough carrots and I probably should have used a smaller onion.
I could smell onion throughout the house, had to open a window LOL.
I signed up for your emails just to get a free ebook that you were offering at the time, fully planning to unsubscribe right away. This was the first email that came – I went home and made it the next day, and have tried dozens of your recipes since then! Yummy and easy and inexpensive and fairly healthy – just my style 🙂
Thank you, that is really nice. I am glad you found my site and have enjoyed the recipes. Thank you for reading!
What kind of potatoes do you think would work best in this recipe? Thanks! Love your slow cooker recipes and your simple comfort recipes too.
I usually use whatever I have, 🙂 Which is usually a regular baking type potato or a gold/yellow potato. I am am glad you enjoy my site and recipes. Thanks.
I made this yesterday. SO GOOD! Wouldn’t change a thing.
I am glad you enjoyed it!
I will be adding some sauteed turkey ham that I cubed and green onions to the puree. I am making this tonight and I hope everyone enjoys. I hope my additions taste great. It sounds great, but I’ve made that mistake before. We’ll see.
I hope you enjoy it!
We did! Thank you very much for posting this. It was a fairly large amount and it was almost all gone that night and there are only 4 of us! Wow! There was only a very small bowl leftover for my mother to carry to work the next day. Great recipe. I will be using it again.
Made this today. Yummo! Perfect easy winter soup.
Have followed this recipe several times over the last year – ALWAYS goes down well with friends and family. Especially good now as am trying to shed a few pounds but as a vegetarian need to make sure of balanced diet! Scrumptious with warm baguette and very tasty (for me) WITHOUT the added bacon. Good way to get kids to eat their vegetables – my grand-daughters love it.
Thank you so much for letting me know how much you enjoy this soup. I really appreciate it. And I agree it is a great way to get kids to eat their vegetables!
You need to sell this in a restaurant for 10$ a bowl. I made it by the book only used 2lbs baby carrots and japaleno cheese because it was what I had around. Best soup I ever had!
I am so glad that you enjoyed it! I am sure the jalapeno made it really good!
Hi can you freeze this soup with the cheese in
I have frozen it in small containers for my husband’s lunches and it works fine. It separates slightly, but you can just stir it back together when you heat and serve it. I hope you enjoy it!
I cut the recipe in half. Had to use up what I had. 12 ounces shredded carrot and 1 can of whole potatoes, diced, and only 1/4 of an onion. Had no milk, so used half and half and only 1/2 cup of cheese (shredded from the block). Excellent. Next time I will make a full recipe.
I am so glad that you enjoyed the carrot soup!