Carrot Soup With Blue Cheese Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

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  • 1/2 Vidalia onion, roughly chopped
  • 2 stalks celery, chopped
  • 4 tablespoons butter
  • 4 cups vegetable stock
  • 1 large potato, peeled and diced
  • 1 cup lettuce, chopped
  • 1 lb carrots, peeled and chopped
  • 1/2 cup heavy cream, (can omit)
  • 4 oz blue cheese, crumbled


In a soup pot over medium heat, melt the butter and sauté the onions and celery until tender and the onions are clear. Add the stock, potato, lettuce and carrots and simmer for 30 minutes. Add the cream.Transfer to blender and puree. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese.

Carrot Soup with Blue Cheese


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