⏰ Prep 30 minutes
👶🏻 Suitable from 6 months
❄️ Store in the fridge for up to 2 days, or freeze for up to 3 months
This creamy potato soup is so easy to make and is an easy way to up kids vegetable intake. I served it with some crispy brown bread and a sprinkle of Parmesan cheese.
1 small onion, chopped
3 tbsp olive oil/ or 30g butter
2 small-medium size carrots, cut in cubes
550g potatoes, cut in cubes
1 tbsp low salt vegetables stock*
Ground black pepper to taste
Grated Parmesan/cheddar cheese for serving
*NOTE: avoid or reduce if cooking for babies, I usually adjust my meal with salt/stock after having serve my little one
Heat olive oil/butter in a saucepan over medium-high heat. Add the chopped onions and cook for a few minutes, until soft and golden.
Add carrots, potatoes, water, vegetables stock (if used) and black pepper and bring to a boil.
When the mixture starts to boil, drop the temperature to a simmer and cook for 20 minutes, or until the vegetables are soft.
Remove from the heat and, using an immersion blender, purée the soup until smooth and well-combined. If you do not have an immersion blender, allow to cool slightly before adding to a blender or food processor to blend. (Add more water if desired)
Taste and adjust seasoning (I usually add salt after having serve my little one)
Serve with grated Parmesan if desired.