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Dylan's Potato, Carrot, and Cheddar Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.8998
Energy (kCal)3582.4923
Carbohydrates (g)662.4157
Total fats (g)77.8861
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 25 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more. | 2. Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    yellow potato 6 cubed 3236.8073 637.5694 54.1281 50.3201
    carrot 3 peeled diced 88.56 20.6928 2.0088 0.5184
    salt 1 pinch - - - -
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    cheddar cheese 3/4 cup shredded - - - -
    flat leaf parsley 1/4 cup chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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