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Potato, Carrot, and Cheese Soup


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


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.