Cream of Carrot-Cheddar Soup

This recipe comes from my More-With-Less cookbook (one I'm going to make an effort at using more often).  Everyone really enjoyed it, especially served with homemade rolls.  I followed the instructions and shredded both the carrots and potatoes, but if you have the means by which to puree some of the soup before serving (Vitamix or immersion blender), coarsely chopping the vegetables would be sufficient to still get a smooth soup, and would save time.


2 Tbsp butter
1/2 cup finely chopped onion
1 pound carrots (8-10), shredded
1 pound potatoes (3-5), shredded
6 cups chicken or vegetable broth
1/2 tsp dried thyme
1 bay leaf
1/8 tsp Tabasco sauce (or more to taste)
1/2 tsp Worcestershire sauce
1/2 tsp sugar
salt and pepper to taste
1 1/2 cups milk (may use part cream)
1-2 cups cheddar cheese, shredded


In a large pot, saute onion in butter 3-5 minutes.  Add carrots, potatoes, broth, thyme, bay leaf, Tabasco, Worcestershire, sugar, salt and pepper and simmer until vegetables are tender.  Add milk and cheese, stirring until cheese is melted.  Discard bay leaf and serve hot with fresh parsley or extra cheese sprinkled on top.