How to make it

  • Fry onions in oil over medium heat in a soup pot until they just begin to color, about 5 minutes
  • Add carrots, salt, pepper, paprika, mustard, and thyme
  • Stir to mix
  • Cook for about 2 more minutes
  • Add potatoes and broth, increase heat to a boil, then reduce to simmer
  • Cook for about 20 minutes until potatoes are tender.
  • Remove from heat and add milk and cheese
  • Puree in batches in processor/blender or use and immersion blender.
  • If it is too thick, add water or more broth
  • Enjoy!

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