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roasted apple and aged white cheddar potato soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Unique and delicious

yield 6 serving(s)
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For roasted apple and aged white cheddar potato soup

  • 5 lg
    apples peeled, cored and cut into small chunks
  • 1 Tbsp
    olive oil
  • salt and pepper
  • 1 Tbsp
    olive oil
  • 1 md
    onion diced
  • 4 clove
    garlic minced
  • 1 Tbsp
    each fresh thyme, rosemary, and sage chopped
  • 2 c
    each chicken broth and apple juic
  • 5 Tbsp
    butter
  • 1/4 c
    flour
  • 2 c
    heavy cream
  • 1 1/2 c
    shredded aged white cheddar cheese
  • 1 Tbsp
    dijon mustard
  • 6 lg
    yukon gold potatoes peeled and chopped into small chunks

How To Make roasted apple and aged white cheddar potato soup

  • 1
    Preheat oven 400 degrees. Spray a large sheet pan with cooking spray. Lay the apples out in a single layer and drizzle olive oil over the apples and season with salt and pepper. Roast the apples for 20 to 30 minutes until browned. Remove from oven and set aside. Meanwhile bring a pot of water to boil and cook the potatoes until fork tender then drain. Set aside.
  • 2
    In a large pot add the olive oil and saute the onion and garlic for 5 minutes. Add the thyme, rosemary, and sage. Pour in the chicken broth and apple juice. Bring to a boil. reduce to a simmer. Stir in the apples.
  • 3
    Remove from heat and with an immersion blender. Blend until smooth. In a separate pan add the butter and let it melt. Stir in the flour and cook until browned about 5 minutes. Slowly pour in the heavy cream and heat to boiling then reduce the heat to low and let thicken. Add the shredded cheese and let it melt. Stir in the mustard
  • 4
    Pour the cheese mixture into the blended mixture. Stir in the potatoes. Taste and season with salt and pepper. Drizzle a couple of dots of Olive oil for serving
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Categories & Tags for Roasted Apple and Aged White Cheddar Potato Soup:

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