• 8 Ratings

Just a drizzle of cream is required to make this carrot and potato soup cream. Most of the decadent texture is the result of blending just prior to service.

Source: Better Homes and Gardens


Recipe Summary

40 mins
40 mins
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a 5- to 6-quart Dutch oven until browned and crisp; remove and drain on paper towels, reserving drippings. Add sage leaves to hot drippings and cook for 1 to 2 minutes or until the sage leaves no longer sizzle; remove and drain with bacon. Remove all but 1 tablespoon of bacon drippings from the Dutch oven. Cook carrots, onions, garlic, and salt in reserved drippings for 10 minutes, stirring occasionally, until onion is tender. Add potato and chicken broth to Dutch oven. Bring to boiling, reduce heat, and simmer, covered, for 40 minutes or until potatoes and carrots are very tender.

  • Puree soup until very smooth with an immersion blender*; add cream and heat through. Top soup with reserved bacon, sage leaves, blue cheese, and cracked black pepper.


* If you do not have an immersion blender, use a food processor or blender and puree soup in small batches, returning to Dutch oven to heat through.

Additional Toppers:

Top with blue cheese and cracked black pepper.

Nutrition Facts

245 calories; total fat 11g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 31mg; sodium 1017mg; potassium 981mg; carbohydrates 28g; fiber 6g; sugar 10g; protein 10g; trans fatty acid 0g; vitamin a 25461IU; vitamin c 21mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 101mg; iron 2mg.


8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wow. I work in a cheese shop and have access to the best bacon and blue cheese in the area. Fresh sage grows in my garden and a wonderful farmer's market is nearby so I couldn't resist preparing this dish.. This is an easy to prepare and very innovative recipe. Try using an extra aged one year old blue if available, the only substitution I made. .
Rating: Unrated
Creamy and delicious. Full of flavor. A really easy to make soup. In the future I'd fry the sage in the oil and then discard. I didn't care for the texture or the taste but that's just my opinion. Overall, a sure to keep recipe and a triple yum rating.