A fall classic.
There's nothing better than a bowl of homemade soup when the weather begins to chill. Save this recipe for this fall because I can promise you this: it's a crowd pleaser! I used some of my potatoes that I harvested from the garden this year. I froze this soup to make it easy for one of the late, cold nights at the soccer fields this fall!
Ingredients
1 tbsp olive oil
1 yellow onion (chopped)
2 garlic cloves (minched)
2 large carrots (sliced)
10 Yukon gold potatoes (quartered)
2 bullion cubes
1 cup pepper jack cheese (shredded)
2 cups water
Directions
Step 1
In a large pot, heat the olive oil over medium heat. Add the garlic and onion and cook until fragrant.
Step 2
Add all other ingredients except for the cheese and bring to a boil. Lower heat to a simmer and cook until potatoes are cooked through (roughly 10 minutes). Add cheese and allow it to melt. Stir until well combined.
Step 3
Remove from heat, pour the soup in a blender and blend to the consistency you prefer (you may need to do this in batches).
Serves 5
Nutrition Facts
Calories: 460 Carbs: 80g (Net Carbs: 71g) Fat: 10g Protein: 15g
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