Recipe by Dev
"My daughter Dylan (age 5) is the light of my life. She is smart, funny, and very creative. I try to encourage her as much as I can. Last week, Dylan told me she had an idea for soup. She wanted to make a soup with carrots, potatoes, cheese, and a little parsley. We had the good fortune to be at Seattle's Pike Place Market over the weekend and bought all the yummy ingredients fresh. The soup was absolutely delicious so I just had to share! Here's her recipe. Of course you can use fresh onion, fresh garlic, etc. However, I really wanted to stay true to my daughter's vision. The soup was wonderful, so I'm glad that I resisted the temptation to add a few things here and there. Enjoy!"
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yellow potatoes, cubed
carrots, peeled and diced
salt, to taste
1 (32 ounce) carton
chicken broth (such as Swanson®)
shredded sharp Cheddar cheese
chopped fresh flat-leaf parsley
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 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!
Sounds delicious, but I hate soups that I have to use a blender. I like more rustic versions.
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!
awsome, yummy and easy!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Dylan's Potato, Carrot, and Cheddar Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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