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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.
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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.
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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.
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*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.