Potato, Carrot, and Cheddar Soup

01Method

1. 1

   Warm the olive oil in a large pot over medium heat. Add the potatoes and carrots, stirring occasionally, until heated through, about 10 minutes. Season with salt, garlic powder, and onion powder, then pour in the chicken broth. Continue cooking until the vegetables are fully tender, 10–15 minutes.

2. 2

   Transfer roughly half of the vegetable mixture to a blender. Cover the lid firmly with a folded kitchen towel and blend in short pulses before running continuously until smooth. Pour the purée back into the pot and stir in the cheddar cheese until fully melted. Serve the soup in bowls topped with fresh parsley.