Creamy Carrot and Potato Soup

By Lalamirand

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 russet potatoes (about 1 1/2 pounds)
• 6 large carrots (about 1 pound)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried dill
• 6 cups vegetable broth
• 1 1/2 cups milk
• 2 tablespoons Dijon mustard
• 4 ounces sharp cheddar cheese, shredded
• Kosher salt Freshly ground black pepper Hot sauce -

Details

Servings 6
Adapted from mykitchenaddiction.com

Preparation

Step 1

(Makes 6-8 servings, adapted from

Begin by heating the olive oil in a large pot over medium-low heat.  Add the onion and cook for a few minutes until soft and translucent.

Meanwhile, peel and shred the potatoes and carrots using a box grater. Add the shredded potatoes and carrots to the pot and stir to combine with the onions.  Stir in the thyme and dill.  Add the vegetable broth and bring to a simmer.  Continue to simmer for about 15 – 20 minutes, until the potatoes and carrots are tender.

Stir in the milk and dijon mustard.  Continue to cook for an additional minute or two, until the milk is warmed through.  Remove from the heat and stir in the cheddar cheese.  Season to taste with salt and pepper.  Serve each bowl of soup topped with a dash or two of hot sauce.

What a fab combination – adding this to my soup repertoire soon!

Kitchen Bootcamp Roundup – Soups | my kitchen addiction

I saw two other carrot-ingredient soups recently that I wanted to make. I thought this one would appeal more to my kids and I whipped it up within an hour before bringing it to a neighbor’s house to have with dinner. The food processor was great for the shredding. The soup tasted good, but not great, when I was done with it, but as it sat, the mustard/cheddar flavors really gave this soup an amazing flavor! We used to love a pototo leek soup, but this has replaced that! Will definitely make it again! Oh, and it was nice and creamy even though it only has a little bit of milk. Not a fan of super chunky/cheesy soups, but this was perfect!

I tried this soup because I don’t have a blender or food processor of any kind that are typically required to make creamy soups. And I must say that this was a very tasty soup and is very easy to make! Especially when my boyfriend does all the grating. :) He really enjoyed it too, and even had some for leftovers which almost never happens. Thanks! I look forward to eating this again when I take the other half of this batch out of the freezer.

This soup turned out great! I like my soups a bit thicker so I used my immersion blender right before serving. It’s delicious!

readers to your site. I hope you could add this

at the end of this post so we could add you in our list of food bloggers who blogged about carrot recipes,Thanks!

This soup is very good, but mustard overwhelms the soup. I did not have hot sauce in stock, so maybe that would have balanced it out.It is a soup I will make again and again.

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