Made This Recipe? Add Your Photo

Total Time
40mins
Prep 20 mins
Cook 20 mins

A hit with kids!

Ingredients Nutrition

Directions

  1. Mince onion.
  2. Melt butter and olive oil in saucepan over low heat.
  3. Add onion and sautee.
  4. Prepare garlic bell pepper, carrot, and potato, in that order, adding each to the pan once it's ready, stirring after each addition.
  5. Season veggies with salt, cayenne, thyme, rosemary, and sage.
  6. Add water to cover, turn up heat, and bring to a boil.
  7. Reduce heat and simmer until veggies are tender (about 20 minutes).
  8. While they simmer, liquefy cream cheese with milk in the blender.
  9. After vegetables are tender, still milk mixture, cheddar, and parmesan into the soup. Warm, but do not boil.
  10. Serve with bread or crackers of choice (caraway rye is nice). Parsley garnish optional.