That’s what I used to tell my mom when she made this soup for me when I was a kid… And, now that I’ve made it myself, I’m still raving about how much I love this soup!
I guess I should start at the beginning. Long before Lonely Island proclaimed their love for being on a boat, there were Bert and Ernie… You know who I’m talking about – from Sesame Street! Perhaps this clip will jog your memory a bit…
I watched quite a bit of Sesame Street in my day. So, when my mom made this carrot and potato soup for me when I was a kid, I would walk around letting everyone know how I felt about the soup, Ernie style. In fact, my mom has a handwritten note in her cookbook that says “Jenny LOVES this soup!” (Yes, I was known as Jenny back then, too… And, there may be a few people who still call me that.)
Fast forward a few years to this Christmas… My mom gave me a copy of the More With Less Cookbook,the source of the infamous soup recipe. If you’re not familiar with it, I’d recommend picking up a copy. My mom did a lot of cooking and baking from the cookbook when my brother and I were growing up, and she still does. It’s a great source for feeding your family on a budget while also being responsible about what you eat.
I knew that I had to give the soup recipe a try, and I put a bookmark on the page so that I wouldn’t forget. After a bit of a hiatus over the holidays, I am doing my best to get back to the kitchen this week, so I thought that this soup would be a good place to start… Especially since I chose soups as this month’s Kitchen Bootcamp challenge.
I did change up the recipe a bit. Since my hubby and I do our best to eat “meatless” meals on Mondays, I made a vegetarian version of the soup. The original recipe called for chicken broth and Worcestershire sauce (which often contains anchovies, did you know that?). Instead, I used vegetable broth and decided to add some Dijon mustard and change up the herbs a bit. The end result was still the familiar soup that I remember from my childhood. And, I still love it.
It gets better, though… Now my husband “LOVES” this soup, too. In fact, he’s added it to his Husband’s Picks page!
Creamy Carrot and Potato Soup
(Makes 6-8 servings, adapted from More With Less Cookbook)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 russet potatoes (about 1 1/2 pounds)
- 6 large carrots (about 1 pound)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried dill
- 6 cups vegetable broth
- 1 1/2 cups milk
- 2 tablespoons Dijon mustard
- 4 ounces sharp cheddar cheese, shredded
- Kosher salt
- Freshly ground black pepper
- Hot sauce
Begin by heating the olive oil in a large pot over medium-low heat. Add the onion and cook for a few minutes until soft and translucent.
Meanwhile, peel and shred the potatoes and carrots using a box grater. Add the shredded potatoes and carrots to the pot and stir to combine with the onions. Stir in the thyme and dill. Add the vegetable broth and bring to a simmer. Continue to simmer for about 15 – 20 minutes, until the potatoes and carrots are tender.
Stir in the milk and dijon mustard. Continue to cook for an additional minute or two, until the milk is warmed through. Remove from the heat and stir in the cheddar cheese. Season to taste with salt and pepper. Serve each bowl of soup topped with a dash or two of hot sauce.
Disclosure – Please note that the link to the More With Less Cookbook provided on this page is an Amazon affiliate link.