Appetizers and Sides

Carrot and Potato Soup topped with Aged Cheddar Cheese

February 12, 2013


I made several soups this winter, but no receipts were satisfactory enough to include them in my blog. Inspired from site, this soup is comforting and tasty.

Servings: 4 to 6


  • 2 tablespoons of olive oil
  • 1 chopped onion or shallot
  • 2 cloves of garlic
  • 2-3 carrots, diced
  • 3 potatoes, peeled and diced
  • 1/2 teaspoon dried thyme
  • 3 1/2 cups vegetable broth or chicken
  • 3/4 cup milk
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • 1 cup grated cheddar


  1. In a large pot, heat oil and add onion, garlic and carrots and cook about 5 minutes.
  2. Add potatoes, thyme and broth, bring to boil then simmer for about 20 minutes, until the vegetables are tender.
  3.  Puree in blender, add the milk, mustard, salt, pepper and reheat.
  4. Pour into small bowls and add the grated cheese.

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