Prep 15 mins
Cook 45 mins
My mom found this recipe a few decades ago, and I've since modified it significantly to make it more healthy. This is one of my favorite soups, and I make it often during the winter.
- 3 medium potatoes
- 3 carrots
- 3 stalks celery
- 1 onion (yellow or white)
- 4 ounces cheddar cheese
- 3 cups water
- salt and pepper
- Peel carrots and potatoes.
- Cut all vegetables into 1-2 inch chunks and place in large pot.
- Add water (Note- I like my soup thick. If you prefer thinner soup, increase the water to 4 cups).
- Bring to boil, then turn heat down.
- Cover and simmer about 45 minutes, or until vegetables are soft.
- While the soup is cooking, grate the cheese and set aside.
- Remove soup from heat.
- Pour soup into a blender and pulse until just blended (until no big chunks remain).
- Return soup to the pot and stir in the cheese.
- Continue stirring until all cheese is melted.
- Add salt and pepper to taste.
- Serve warm with bread or rolls.
Easy to make. Soup needs more flavor...I doubled the cheese, added salt and pepper, garnished with bacon and sour cream but it still needs more.
This was easy and tasty, and I was able to make it with items we almost always have in the house, which is nice. I threw in a couple of cloves of garlic as well. My kids loved it, and DH liked it but wasn't crazy over it.
I loved this recipe. It reminds me of the Cheese Soup I used to have at Fiddler's Three Restaurant in my hometown. I also like the fact that it is lower in calories and fat than some of the other recipes I've seen. Yum, thanks!