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!
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!
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.
* 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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