Cheesy potato and carrot soup

    40 min

    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.

    62 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.

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    Reviews in English (19)


    This soup was so tasty packed with flavour and so easy to make!  -  21 Jan 2012


    Great soup, enjoyed by me and all my housemates.  -  03 Oct 2010


    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