Dylan’s Potato, Carrot and Cheddar Soup

Dylan’s Potato, Carrot and Cheddar Soup


"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."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Cube potatoes and rough dice carrots.
  2. Cook the potatoes and the carrots in the olive oil for approx. 10 minutes over medium heat. Season with salt, garlic powder, and onion powder.
  3. Add 32 oz. of Swanson Organic Chicken Broth
  4. Continue cooking potatoes and carrots until the veggies are just soft.
  5. Use blender or food processor to puree one half of the mixture.
  6. Return puree and blend with remaining potatoes, carrots and broth.
  7. Grate ¾ cup sharp cheddar cheese and gently mix it into the soup until just melted.
  8. Dish soup into bowls and top with Italian parsley.


Read all reviews 0

Other stories that may interest you