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Ingredients
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2 tablespoons olive oil
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6 yellow potatoes, cubed
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3 large carrots, peeled and diced
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1 pinch salt, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 (32 ounce) carton chicken broth (such as Swanson®)
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¾ cup shredded sharp Cheddar cheese
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¼ cup chopped fresh flat-leaf parsley
Directions
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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.
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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.
Nutrition Facts (per serving)
435 | Calories |
15g | Fat |
64g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 435 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 28% |
Cholesterol 28mg | 9% |
Sodium 1263mg | 55% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 9g | 31% |
Total Sugars 7g | |
Protein 14g | 27% |
Vitamin C 71mg | 79% |
Calcium 217mg | 17% |
Iron 3mg | 17% |
Potassium 1572mg | 33% |
* 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.