Easy Potato, Carrot, and Cheese Soup

    40 minutes

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

    18 people made this

    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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    Reviews in English (19)


    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!  -  06 Jun 2010  (Review from Allrecipes USA and Canada)


    Sounds delicious, but I hate soups that I have to use a blender. I like more rustic versions.  -  02 Jun 2010  (Review from Allrecipes USA and Canada)


    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!  -  07 Nov 2010  (Review from Allrecipes USA and Canada)