thanhtv
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 6 yellow potatoes, cubed
- 3 large carrots, peeled and diced
- 1 pinch salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (32 ounce) carton chicken broth (such as Swanson®)
- ¾ cup shredded sharp Cheddar cheese
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
- Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 9 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 1263 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent, easy and very tasty. Would HIGHLY recommend.
This was very delicious! I had about 4 large yellow potatoes, and a bunch of carrots that needed to be used. So my soup was more carroty and less potato-y than this version, but it worked. I also prepared about 1 lb. of shredded chicken in the crockpot earlier in the day, and added the shredded chicken to the soup at the same stage that I added the cheddar.
I did put in fresh onion and garlic and a bit of dill weed and yes i will make this again
Added some fresh mushrooms. It was delicious
I just added some celery and blended it all, It was amazing thank you!
This is very good but I garnished with bacon bits and it was even better
Needs more cheddar than the recipe calls for
My daughter and I really enjoyed this with some warm biscuits after being outside on a cold rainy day. I also prefer things “rustic” so I just mashed it by hand and added some extra water. Also used fresh diced onion and garlic. I think I’ll double the recipe next time.
I like anything that I can make in 1 pot (and I have an immersion mixer, so I didn’t have to transfer half to the blender). I didn’t have enough broth, so I had to use some water & I didn’t have a lot of cheese so I don’t know how much I used. Other than that, I left the recipe simple. It was easy to make, it was easy to eat, and it was much better than the last carrot soup recipe I tried. I should have cooked it a little bit longer because I like my carrots a little softer.
This was very good & the recipe was so easy.
It was very creamy, hearty and yummy! Served with whole wheat soup rolls and my husband couldn’t stop raving about it. A great way to use up some carrots.
Tastes great and I really appreciate the healthiness factor of thickening by pureeing in the blender-a favorite trick of mine, instead of making a base with half and half and flour. Thanks!
awsome, yummy and easy!
Very good! Only change I made was using fresh onions and vegetable broth instead of chicken. Very good for lunch to supplement a sandwich. Note: I only give 5 stars if the recipe is fabulous, this is very good!
I liked the soup and the onion powder gave a great taste but there was something wierd that I tasted but overall it was a great soup!
Thanks, Dylan! I just enjoyed this delicious soup. I used a couple turns of garlic/sea salt and low-sodium chicken stock. I also boiled it longer than the called-for 15 minutes after adding the chicken stock, as I like mushy carrots. I’ll definitely be making this again!
i’ve never made soup & used this as a basis for the sort of soup i wanted to produce. had nothing in the house so couldn’t add carrots. used minced garlic. added some cumin to give it more flavour since i’m a veg so i didn’t use chicken stock. also used my ‘magic bullet’ instead of a blender–i LOVE that thing1 def. very good stuff, people love it!
Sounds delicious, but I hate soups that I have to use a blender. I like more rustic versions.