Dylan's Potato, Carrot, and Cheddar Soup Recipe

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Dylan's Potato, Carrot, and Cheddar Soup
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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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 340.55 Kcal (1426 kJ)
Calories from fat 123.35 Kcal
% Daily Value*
Total Fat 13.71g 21%
Cholesterol 22.62mg 8%
Sodium 332.98mg 14%
Potassium 871.56mg 19%
Total Carbs 46.55g 16%
Sugars 10.6g 42%
Dietary Fiber 7.74g 31%
Protein 10.07g 20%
Vitamin C 12.8mg 21%
Vitamin A 2.9mg 98%
Iron 2.2mg 12%
Calcium 235.2mg 24%
Amount Per 100 g
Calories 108.93 Kcal (456 kJ)
Calories from fat 39.45 Kcal
% Daily Value*
Total Fat 4.38g 21%
Cholesterol 7.24mg 8%
Sodium 106.51mg 14%
Potassium 278.78mg 19%
Total Carbs 14.89g 16%
Sugars 3.39g 42%
Dietary Fiber 2.48g 31%
Protein 3.22g 20%
Vitamin C 4.1mg 21%
Vitamin A 0.9mg 98%
Iron 0.7mg 12%
Calcium 75.2mg 24%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
  • 9

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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