Recipe by EmmyDuckie
If you have non-vegetable-eaters around, they won't ever guess how much produce you put in this. It's pretty versatile stuff, too. Try it topped with bacon bits, sour cream, salsa, tomatoes... almost anything goes with this. Use vegetable broth to make this a vegetarian dish. It freezes really well, too. To make ahead, just make up until you would add the dairy products, freeze, and add the half and half and cheese when you reheat.
Top Review by LadyRatri
I am very bad at eating veggies but this soup turned out great. I sauteed the onion, pepper and carrots in some butter before I threw everything else in with the broth. Made a ton because all the guys were over. It was perfect with biscuits. I topped with sour cream, crumbled bacon, and extra shredded cheddar. Next time I might use a leek or two instead of the onion.
- 1 lb potato
- 1 large onion
- 1 medium yellow bell pepper (optional)
- 2 large yellow squash
- 1 (8 ounce) bag baby carrots
- 1 quart chicken stock or 1 quart vegetable stock
- 1⁄2-1 teaspoon turmeric
- salt and pepper
- 1 pint half & half light cream
- 1 cup low-fat cheddar cheese
Directions See How It's Made
- Roughly chop potatoes, onion, squash, and bell pepper if using.
- Add to large stock pot along with carrots, stock, salt and pepper to taste, and turmeric. (If the stock doesn't quite cover the veggies, add a little water).
- Bring to a boil, reduce heat to medium and let simmer until vegetables are tender.
- Puree soup using a stick blender, or in small batches in the regular blender.
- Add half-and-half and cheese, heat just until cheese melts.
- Serve topped however you like.