Directions:
- Peel carrots and potatoes.
- Cut all vegetables into 1-2 inch chunks and place in large pot.
- Add water (Note- I like my soup thick. If you prefer thinner soup, increase the water to 4 cups).
- Bring to boil, then turn heat down.
- Cover and simmer about 45 minutes, or until vegetables are soft.
- While the soup is cooking, grate the cheese and set aside.
- Remove soup from heat.
- Pour soup into a blender and pulse until just blended (until no big chunks remain).
- Return soup to the pot and stir in the cheese.
- Continue stirring until all cheese is melted.
- Add salt and pepper to taste.
- Serve warm with bread or rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.89 Kcal (728 kJ) | ||
| Calories from fat | 74.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 13% | |
|---|---|---|---|
| Cholesterol | 19.85mg | 7% | |
| Sodium | 204.33mg | 9% | |
| Potassium | 442.76mg | 9% | |
| Total Carbs | 18.67g | 6% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 6.83g | 14% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 1mg | 32% | |
| Iron | 0.8mg | 5% | |
| Calcium | 194.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 61.4 Kcal (257 kJ) | ||
| Calories from fat | 26.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 13% | |
|---|---|---|---|
| Cholesterol | 7.01mg | 7% | |
| Sodium | 72.14mg | 9% | |
| Potassium | 156.32mg | 9% | |
| Total Carbs | 6.59g | 6% | |
| Sugars | 1.75g | 20% | |
| Dietary Fiber | 1.37g | 15% | |
| Protein | 2.41g | 14% | |
| Vitamin C | 1.6mg | 7% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.3mg | 5% | |
| Calcium | 68.5mg | 19% | |
* 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.
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