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Carrot Soup With Blue Cheese

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6



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


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.

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