Source: More-with-Less Cookbook
Date tried: April 4, 2018
Yield: 6 servings
Time needed: 30 minutes
This is a really, really nice soup, beautifully flavoured.
Cream of Carrot-Cheddar Soup
2 Tbsp. butter or margarine
1/2 cup finely chopped onion
1 lb. carrots (6-10 medium) shredded
1 lb. potatoes (3-6 medium) shredded
6 cups chicken broth
1/2 tsp dried thyme
1 bay leaf
1/4 tsp (or more to taste) Tabasco sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. sugar
salt and pepper to taste
1 1/2 cups milk (may use part cream)
1-2 cups cheddar cheese shredded
Melt butter and sauté onions until soft.
Add carrots, potatoes, chicken broth and seasonings.
Simmer until vegetables are tender.
Add milk and shredded cheese, stirring until cheese is melted.
Discard bay leaf and serve with a garnish of parsley.