Roasted Potato Soup with Apple and Cheddar

Roasted Potato Soup with Apple and Cheddar

This deliciously comforting potato soup recipe has roasted potatoes with apples and cheddar for the perfect sweet and savory balance.

Course Soup

Cuisine American-Inspired

Keyword vegetable soup

Prep Time 10

Cook Time 45

Total Time 55

Servings -4

Calories 546kcal

Ingredients

2 tbsp olive oil
2 large Yukon gold potatoes, cut into 1 inch pieces
2 Cosmic Crisp apples, cut into 1 inch pieces
2 garlic cloves
1 yellow onion, chopped
1 1/2 tsp salt
1/2 tsp ground pepper
1 tbsp vegetable stock paste
3 cups water
1/2 cup whole milk
2 cups shredded old white cheddar cheese (save 1/2 cup to top the soup)
1 tsp salt
1/2 tsp ground pepper
garnish with fresh dill, chili flakes, cheddar cheese, apple and/or drizzle of olive oil

Instructions

Preheat oven to 425F. Line a large sheet pan with parchment paper. Arrange chopped potatoes, apples, full garlic cloves and onion on the sheet pan. Drizzle with olive oil and 1 1/2 tsp salt and 1/2 tsp ground pepper.
Once everything is roasted, add to a blender along with vegetable stock paste, water, milk, 1 1/2 cups shredded cheese, 1 tsp salt and 1/2 tsp pepper to a blender. Blend until smooth and add more water if needed to make the soup smoother.
Add blended soup to a large soup pot and warm over medium-low heat until a desired temperature. Serve the soup garnished with fresh dill, chili flakes, cheddar cheese, apple and/or drizzle of olive oil. Optional: brulee the top of the soup once the shredded cheese is added.

Video

Notes

To make the soup creamier, try using cream instead of whole milk or to make it lighter try 2% milk.

Easily make this soup ahead of time, store in the fridge for up to 3 days and reheat on medium-low heat in a soup pot then top with garnishes to serve.

Nutrition