This creamy cheese soup is pure comfort in a bowl. Potatoes, carrot and onion simmer until tender, then get blended silky-smooth with rich processed cream cheese and finished with grated parmesan. It is simple, soothing and on the table in about 30 minutes.
Ingredients
- 3 potatoes
- 1 onion
- 1 carrot
- Water or broth as needed
- 300 g (10 1/2 oz) processed cream cheese
- Parmesan for serving
Instructions
- Roughly chop the onion, carrot and potatoes. Saute the carrot and onion in butter until golden.
- Add the potatoes and cover with boiling water or broth so the liquid just barely covers the vegetables.
- Simmer until the potatoes are soft, then puree until silky. Stir in the processed cheese (about 300 g) and adjust the thickness with a little boiling water if too thick.
- Season with salt to taste, bring back to a boil and serve topped with grated parmesan.
Tips
- For the silkiest texture, blend the soup thoroughly and pass it through a sieve if you like it extra smooth. For a cozy soup rotation, pair it with our Creamy Vegetable Soup with Herb Croutons or the Red Lentil Cream Soup.
- Add the processed cheese off the boil and stir until melted — boiling can make it grainy. The USDA offers handy guidance on safe soup simmering and storage.
- Thin leftovers with a splash of hot broth when reheating; the soup thickens as it sits. Serve with crusty bread for a complete, comforting meal.
Nutrition
Per 100 g: 28 kcal | Protein 1.3 g | Fat 1.4 g | Carbs 3.4 g