Carrot Vichyssoise

Name: Carrot Vichyssoise
Ingredients: 1/2 cup Onions, diced; 4 cups Potato, chopped; 3 cups Carrots, chopped; 6 cube Chicken Bouillon Cubes; 3 3/4 cups Water; 12 ounces Evaporated Milk; 2 tablespoons Salted Butter; 1 cup (optional) Grated Cheddar Cheese

8 ingredients

4 steps

Ingredients

1/2 cup Onions, diced
4 cups Potato, chopped
3 cups Carrots, chopped
6 cube Chicken Bouillon Cubes
3 3/4 cups Water
12 ounces Evaporated Milk
2 tablespoons Salted Butter
1 cup (optional) Grated Cheddar Cheese

Directions

1

Fill pot with water and Bouillon cubes and add onions, potatoes, and carrots. Bring to a boil and then lower to medium heat. Let cook for 20-30 minutes, stirring occasionally (add water if needed).
2

Once vegetables are cooked through add entire pot to bowl and mix on low until blended together.
3

Add butter and milk (and cheese) one by one to mix until soup is smooth.
4

Serve hot or cold.