Easy Potato, Carrot, and Cheese Soup

Easy Potato, Carrot, and Cheese Soup


18 people made this

This is a satisfying and easy to make vegetable soup, made richer with the addition of sharp cheddar cheese.


Serves: 4 

  • 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
  • 1L chicken stock
  • 3/4 cup grated sharp cheddar cheese
  • 1/4 cup chopped fresh Italian parsley

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. 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. Add the chicken stock; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
  2. Puree about half of the potato-and-carrot mixture in a blender. 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.

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