Dylan’s Potato, Carrot, and Cheddar Soup

May 13, 2023May 13, 20230 13

A hearty and creamy soup, Dylan's Potato, Carrot, and Cheddar Soup is a great meal for cold winter days

by The Chefin Soup

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

410

Sugar

Fat

28g

Dylan's Potato, Carrot, and Cheddar Soup is a hearty soup that can be enjoyed throughout the winter months. This soup combines the earthy flavors of potatoes and carrots with sharp and tangy Cheddar cheese to create a satisfying meal. Vegan and vegetarian-friendly, this soup is easy to make and perfect for lunch or dinner. The soup is thick and creamy, making it filling and comforting, and suitable for a wide range of tastes.

Instructions

1.	In a large soup pot, heat the olive oil over medium-high heat.
2.	Add the cubed potatoes and diced carrots, stirring to coat them in the oil.
3.	Season the vegetables with a pinch of salt, garlic powder, and onion powder.
4.	Pour enough water into the pot to cover the vegetables. Bring the water to a boil, then reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
5.	Using an immersion blender, puree the soup until smooth.
6.	Stir in the shredded Cheddar cheese until fully melted.
7.	Garnish with chopped fresh flat-leaf parsley.

PROS

This soup is thick and creamy, perfect for a filling meal.

The combination of potatoes, carrots, and Cheddar cheese creates a delicious and comforting flavor.

This soup is vegetarian and gluten-free, making it a great option for a variety of diets.

CONS

This soup is high in fat and calories due to the use of Cheddar cheese.

It may not be suitable for those with lactose intolerance or dairy allergies.

This soup is not suitable for vegans as it contains cheese.

HEALTH & BENEFITS

This soup is a good source of vitamin C, potassium, and vitamin B6 from the potatoes and carrots.
Cheddar cheese is a good source of protein and calcium.
The use of olive oil in this recipe provides healthy monounsaturated fats and anti-inflammatory properties.

	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
	3/4 cup shredded sharp Cheddar cheese
	1/4 cup chopped fresh flat-leaf parsley