Total TimePrep/Total Time: 30 min.
- 1 medium onion, chopped
- 2 tablespoons butter
- 2-1/2 cups chicken broth
- 1 pound carrots, sliced
- 2 large potatoes, peeled and cubed
- 1-1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Shredded Swiss cheese and minced fresh parsley, optional
- In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly.
- Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.
Nutrition Facts1 cup: 217 calories, 6g fat (4g saturated fat), 19mg cholesterol, 589mg sodium, 35g carbohydrate (12g sugars, 5g fiber), 7g protein.
Oct 8, 2016
Pretty good! will make again. Followed tigortweet's suggestions!
Sep 18, 2015
very good! I ended up adding some garlic salt but other than that this was a hit. very good with Swiss or parmesan cheese. will make this again!
Sep 7, 2014
Delish my family loves this soup. We like the consistency. Thanks for sharing a great recipe.
Jan 10, 2013
This soup was not bad at all, very creamy. We added a little more milk, and thought it could use a little more seasoning. We will make it again since my husband like his soups pureed.
Dec 10, 2011
This hit the spot on a cold winter night. I used parmesan cheese instead of swiss. I will definitely make this again and again.
Oct 12, 2010
GREATSOUP!!! I made this low cal by using fat-free milk and it was great!!!!
Nov 15, 2009
This soup was great!! easy to make and really tasty, even without the cheese..
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