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Recipe by Toby

Potato, Carrot, and Cheese Soup

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Potato, Carrot, and Cheese Soup
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
1 Hour, 45 Minutes
Diets
- Vegetarian - Pescatarian

A milchig, hearty soup that’s great after a fast.

Ingredients

Main ingredients

  • oil, for sautéing

  • 1-2 medium onions, chopped

  • 4-5 large potatoes, peeled and cut in chunks

  • 1 large carrot, peeled and cut in chunks

  • 2 teaspoons dried dill or 6 cubes Dorot Gardens Frozen Dill

  • 1 and 1/2 teaspoons salt (or to taste)

  • 1/2 teaspoon pepper

  • 3 cups water

  • 1 cup milk

  • 1 cup grated chedder or mozzarella cheese

  • croutons, to garnish

Directions

Make the Soup

1.

In four-quart pot, sauté onion until tender. Add potatoes, carrots, seasonings and water. Cook on medium heat until vegetables are tender.

2.

Purée with hand blender in pot. Add milk and cheese. Can garnish with grated cheese and croutons right before serving. If soup is too thick, add a little more milk.

Notes:

Can be frozen, but add cheese after thawing and reheating. Do not boil soup once cheese is added or it will toughen.

Recipe tags

'best ever' soups blended soups carrots dairy soups filling hearty milchige soups potatoes recipe contest soups
Potato, Carrot, and Cheese Soup

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