Dylan's Potato, Carrot, and Cheddar Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 2 large potatoes, peeled and cubed
• 2 carrots, peeled and chopped
• 1/2 cup cheddar cheese, grated
• Chopped fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is tender, about 5 minutes.
2. Add the flour and cook, stirring, for 1 minute.
3. Add the vegetable stock, thyme, oregano, salt, and pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Add the potatoes and carrots and simmer for 10 minutes, or until the vegetables are tender.
5. Stir in the cheddar cheese and simmer for 3 minutes, or until the cheese is melted.
6. Garnish with parsley and serve hot.

Interesting Facts

• This soup is a great way to use up leftover vegetables.
• You can also add other ingredients such as bacon, ham, or sausage to this soup.
• This soup can be made ahead of time and frozen for later use.
• This soup can be served with a side of crusty bread.