Carrot And Potato Soup From England |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An absolutely delicious soup on a cold and blustery day. Ingredients:
3 cups chicken or vegetable broth |
3 cups water for a total of 6 cups or 1.5 liters |
6 - 8 large carrots, peeled and chopped |
2 large potatoes, peeled and chopped |
4 oz. (125 g) bacon, cut in small pieces |
2 cups (500 ml) milk, 2 % or homogenized |
4 oz. (125 g) cheddar cheese, cut into small chunks |
a dollop of butter |
pepper |
cream |
Directions:
1. Boil the carrots and potatoes in chicken broth and water.
2. Drain, reserving the broth.
3. Sauté bacon bits in a frying pan.
4. Liquefy the carrots, potatoes and bacon in a blender with 2 cups or 500 ml milk.
5. Return to the pot in the broth.
6. Season with pepper.
7. Add cheddar cheese and allow to melt slowly then whisk well.
8. Serve with a drizzle of cream, a dollop of sour cream/creme fresh or a drizzle of butter.
9. A loaf of fresh bread adds to this delicious soup.
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