Dylan's Potato, Carrot, and Cheddar Soup

Dylan's Potato, Carrot, and Cheddar Soup

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"My daughter Dylan (age 5) is the light of my life. She is smart, funny, and very creative. I try to encourage her as much as I can. Last week, Dylan told me she had an idea for soup. She wanted to make a soup with carrots, potatoes, cheese, and a little parsley. We had the good fortune to be at Seattle's Pike Place Market over the weekend and bought all the yummy ingredients fresh. The soup was absolutely delicious so I just had to share! Here's her recipe. Of course you can use fresh onion, fresh garlic, etc. However, I really wanted to stay true to my daughter's vision. The soup was wonderful, so I'm glad that I resisted the temptation to add a few things here and there. Enjoy!"


40 m servings 435 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1360 mg
  • 54%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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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  1. 16 Ratings


Thanks, Dylan! I just enjoyed this delicious soup. I used a couple turns of garlic/sea salt and low-sodium chicken stock. I also boiled it longer than the called-for 15 minutes after adding the ...

Sounds delicious, but I hate soups that I have to use a blender. I like more rustic versions.

Very good! Only change I made was using fresh onions and vegetable broth instead of chicken. Very good for lunch to supplement a sandwich. Note: I only give 5 stars if the recipe is fabulous, th...

I liked the soup and the onion powder gave a great taste but there was something wierd that I tasted but overall it was a great soup!

awsome, yummy and easy!

i've never made soup & used this as a basis for the sort of soup i wanted to produce. had nothing in the house so couldn't add carrots. used minced garlic. added some cumin to give it more fl...

It was very creamy, hearty and yummy! Served with whole wheat soup rolls and my husband couldn't stop raving about it. A great way to use up some carrots.

Tastes great and I really appreciate the healthiness factor of thickening by pureeing in the blender-a favorite trick of mine, instead of making a base with half and half and flour. Thanks!

I like anything that I can make in 1 pot (and I have an immersion mixer, so I didn't have to transfer half to the blender). I didn't have enough broth, so I had to use some water & I didn't have...