Creamy Potato Carrot Soup

Sunday, February 22, 2015

The creaminess of this soup comes from the potatoes. It is healthy and super easy to make with about 10 minutes of prep work. It is also gluten-free and dairy-free if you leave out the cheese.


Ingredients:
4 Tablespoons butter
1 medium sized onion, chopped

4 medium sized carrots, chopped
6 sprigs parsley
4-5 Cups chicken stock (add 1 C water if using 4 Cups)
4 medium size potatoes, peeled and cubed

2-3 Cups cheese (optional)

Directions:
Melt the butter in a soup pot. Add onions and carrots with 1 C of water or stock. Cook over low heat, covered, until vegetables are tender (about 25 min.).

Add parsley, 4 C chicken stock, potatoes, and bring to a boil.
Reduce heat, cover, and simmer until potatoes are very tender (about 30 min.).


Remove soup from heat, add dill, and let stand covered for 5 min.

Lightly blend in a blender or food processor keeping some small chunks in the soup.

Add salt and pepper to taste and gradually stir in the grated cheese, if adding cheese.


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