About this recipe:This vegetable soup is hearty and packed full of flavour. Potatoes and carrots are simmered together, then pureed and blended with Cheddar cheese, before being garnished with fresh parsley. Perfect when served with fresh crusty bread.
2 tablespoons olive oil
6 potatoes, cubed
3 large carrots, peeled and diced
1 pinch salt, to taste
1 teaspoon garlic granules
1 teaspoon onion powder
900ml chicken stock
85g mature Cheddar cheese, grated
4 tablespoons chopped fresh flat-leaf parsley
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Method Prep:15min › Cook:25min › Ready in:40min
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 granules and onion powder. Pour the chicken stock over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
Pour about half of the potato-and-carrot mixture into a liquidiser. Hold the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. 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.
Easy to make (I had loads of leftover new potatoes) tasted great, really liked it, so did hubby and 8yr old son - our 3 yr old didn't eat it, but she can be picky. Will certainly make it again. - 02 Aug 2016