roasted apple and aged white cheddar potato soup

Name: Roasted Apple and Aged White Cheddar Potato Soup
Prep time: 30 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 5 large apples peeled, cored and cut into small chunks; 1 tablespoon(s) olive oil; - salt and pepper; 1 tablespoon(s) olive oil; 1 medium onion diced; 4 clove(s) garlic minced; 1 tablespoon(s) each fresh thyme, rosemary, and sage chopped; 2 cup(s) each chicken broth and apple juic; 5 tablespoon(s) butter; 1/4 cup(s) flour; 2 cup(s) heavy cream; 1 1/2 cup(s) shredded aged white cheddar cheese; 1 tablespoon(s) dijon mustard; 6 large yukon gold potatoes peeled and chopped into small chunks

15 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jan 26, 2018

Unique and delicious

Rate

prep time 30 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

5 large apples peeled, cored and cut into small chunks
1 tablespoon olive oil
- salt and pepper
1 tablespoon olive oil
1 medium onion diced
4 cloves garlic minced
1 tablespoon each fresh thyme, rosemary, and sage chopped
2 cups each chicken broth and apple juic
5 tablespoons butter
1/4 cup flour
2 cups heavy cream
1 1/2 cups shredded aged white cheddar cheese
1 tablespoon dijon mustard
6 large yukon gold potatoes peeled and chopped into small chunks

How To Make roasted apple and aged white cheddar potato soup

Step 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.

Step 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.
Step 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
Step 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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