https://modaypadel.com/fbxo9rs Beautiful fall colored soup!https://space1026.com/2024/01/9ufy43jwyq8
https://www.justoffbase.co.uk/uncategorized/e7tnmyipfrz I confess! I’m a pilferer of recipes (sometimes). Today, I thought about making some good old potato soup but then why should I stop with potatoes; so as usual, I look through my refrigerator to see what is hiding away just days from going moldy on me.https://mmopage.com/news/bl7rnnk9
https://serenityspaonline.com/dos7a4dviz Today I was in luck because I found some baby carrots; so after a little web searching I found a recipe for a potato and carrot soup. I came across a good one at Food Network then continued looking and pilfering ingredients as I went along.https://www.justoffbase.co.uk/uncategorized/3lyahsruhf
https://gungrove.com/d2wxjngpaa The one ingredient that I added that I did not see in other recipes was the one parsnip just waiting to be used before he headed to the trash. I remembered the sweetness the parsnip added to my Winter White Vegetable Soup and also to my Cauliflower Mash with Kale and thought it would be great included in this recipe.https://www.prehistoricsoul.com/m6p5yz7fu8
https://therepairstore.ca/6lzsjmx With cool days starting to set in and some of you may be having COLD days (I’m jealous), this soup will hit the spot on a cold (cool) fall/winter night. And, maybe, just maybe you still have some vegetables laying around since Thanksgiving that need to be put to use.https://manabernardes.com/2024/dx0qhpv1
https://mmopage.com/news/qiyqq4s3v The garlic broth was a little too much along with the added garlic that was sauteed.Order Xanax 2Mg
Potato, Carrot and Parsnip Soup
- 2 Tbsp. olive oil or butter
- 1 onion small dice
- 2 cloves garlic minced
- 3 c. shredded carrots
- 5 c. shredded potatoes
- 1 parsnip small dice
- 1 bay leaf
- 1/2 tsp. thyme
- 16 oz. chicken broth
- 3 c. Half & Half cream, or milk
- 1/2 c. grated cheddar cheese
- 4 oz. Velvetta cheese cubed (or just use more of the cheddar)
- grated cheese for garnish
- Sriracha sauce for garnish
- sour cream for garnish optional
Chop the onion in small dice. Add the olive oil to a soup pot and sauté the chopped onion and minced garlic for about 5-6 minutes. Add in the grated potatoes, carrots and parsnips. Stir in the chicken broth, bay leaf, and thyme; cover and cook over low heat for about 20 minutes. Remove bay leaf.
When the vegetables are tender, remove about 1/2 of the soup and blend in food processor until smooth. Return to pot. Add in the Half & Half, 1/2 cup grated cheddar cheese and the Velvetta and heat until warm.
To serve garnish with a little more grated cheese, a sprig of fresh thyme and I garnished with some fried carrot threads and a drizzle of Sriracha sauce. A small dollop of sour cream would also be nice.
*Note: I tried grated carrots on hand grated. Way, way too much time spent there. I should have drug out my 16 cup food processor and I would have had it done in a minute. Oh well, I burned up a few calories anyway with the hand grating.