Friday, October 28, 2016

Carrot Potato Cheese Soup

You know those things that just bring back vivid memories in your brain? Well, this Carrot Potato Cheese Soup is one of those things to me. Ever since I was a little girl my mom has made this soup for our family on Halloween. Like what is more festive than eating orange soup on Halloween?! Uh nothing!

Well, little did I know as a young child that this soup is actually packed with vegetables! I was writing up the recipe for this soup and decided that if I knew that it was so healthy when I was younger, I probably would've tried my best to hate it as a child who didn't like veggies hah! But I'm sure it would've been an unsuccessful attempt because this soup is just too good to hate!

So tie on your apron and step into a world of cheesy, carrot, potato goodness. Soon you'll understand why I begged my mom to make this a lot more often than just Halloween night.

Carrot Potato Cheese Soup
Serves 6-7
4 Tablespoons butter
2 cups yellow onion, finely chopped
2 cloves garlic, minced
2 cups peeled and chopped carrots
4 stalks celery, diced
6 parsley springs
5 cups chicken stock
2 large potatoes, about 3 to 4 cups peeled and cubed
2 to 3 cups good quality cheddar cheese
Salt and Pepper to taste

1) Melt the butter in a Large Soup Pot. Add onions, garlic, celery and carrots and cook over low heat, covered, stirring occasionally until vegetables are tender and lightly colored about 25 minuets.
2) Add parsley, chicken stock, and potatoes, and bring to a boil. Reduce heat, cover, and let simmer until potatoes are very tender, about 30 minuets.
3) Remove the soup from heat, and let it stand covered for 5 minuets.
4) Using a handheld food processor (My family uses this awesome Cuisinart Smart Stick), blend entire pot until smooth. (If you don't have a handheld food processor you can pour soup into a regular food processor, and then put the soup back in the pot).
5) Set over low heat and gradually stir in grated cheese, add salt and pepper to taste. Serve when hot.


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