Dylan's Potato, Carrot, and Cheddar Soup Recipe

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Dylan's Potato, Carrot, and Cheddar Soup

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Ingredients:

Serving

2 tbsp olive oil
6 yellow potatoes, cubed
3 large carrots, peeled and diced
1 pinch salt , to taste
1 tsp garlic powder
1 tsp onion powder
1 (32 oz) carton chicken broth (such as swanson)
3/4 cup shredded sharp cheddar cheese
1/4 cup chopped fresh flat-leaf parsley

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	340.55 Kcal (1426 kJ)
Calories from fat	123.35 Kcal
		% Daily Value*
Total Fat	13.71g	21%
Cholesterol	22.62mg	8%
Sodium	332.98mg	14%
Potassium	871.56mg	19%
Total Carbs	46.55g	16%
Sugars	10.6g	42%
Dietary Fiber	7.74g	31%
Protein	10.07g	20%
Vitamin C	12.8mg	21%
Vitamin A	2.9mg	98%
Iron	2.2mg	12%
Calcium	235.2mg	24%

Amount Per 100 g
Calories	108.93 Kcal (456 kJ)
Calories from fat	39.45 Kcal
		% Daily Value*
Total Fat	4.38g	21%
Cholesterol	7.24mg	8%
Sodium	106.51mg	14%
Potassium	278.78mg	19%
Total Carbs	14.89g	16%
Sugars	3.39g	42%
Dietary Fiber	2.48g	31%
Protein	3.22g	20%
Vitamin C	4.1mg	21%
Vitamin A	0.9mg	98%
Iron	0.7mg	12%
Calcium	75.2mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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