Dylan's Potato, Carrot, and Cheddar Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Dylan's Potato, Carrot, and Cheddar Soup Recipe). 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!

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Dylan's Potato, Carrot, and Cheddar Soup Recipe

Ingredients

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

1 (32 ounce) carton chicken broth (such as Swanson®)

¾ cup shredded sharp Cheddar cheese

¼ cup chopped fresh flat-leaf parsley

Soup, Stew and Chili

Directions

Step 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 powder and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft 10 to 15 minutes more.

Step 2

Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender 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.

Nutritional Information

Dylan's Potato, Carrot, and Cheddar Soup Recipe

Servings Per Recipe:4

Calories: 435.4

% Daily Value *

Protein: 13.6g 27%

Carbohydrates: 63.5g 21%

Dietary Fiber: 8.8g 35%

Sugars: 6.7g

Fat: 14.8g 23%

Saturated Fat: 5.5g 28%

Cholesterol: 27.8mg 9%

Vitamin A Iu: 9555.8IU 191%

Niacin Equivalents: 6.8mg 52%

Vitamin B6: 1.1mg 66%

Vitamin C: 71.3mg 119%

Folate: 71.8mcg 18%

Calcium: 216.6mg 22%

Iron: 3.1mg 17%

Magnesium: 88.8mg 32%

Potassium: 1572.1mg 44%

Sodium: 1263.1mg 51%

Thiamin: 0.3mg 35%

Calories From Fat: 133.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.