Roasted Potato Apple Cheddar Soup

So creamy, so flavorful, so comforting!  It’s a perfect blend of some of my all-time favorite flavors in one bowl and you are going to love it!

INGREDIENTS

2 tbsp olive oil
5 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 heavy whipping cream
4 cups shredded white cheddar cheese (save 1/2 cup to top the soup)
1 tsp salt
1/2 tsp ground pepper
Garnish with crushed red pepper, cream, and cheddar.

DIRECTIONS

• Preheat oven to 425 degrees. 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. Roast for 45 minutes, flipping about half way through.

• Once everything is roasted, add to a blender along with vegetable stock paste, water, heavy whipping cream, 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 crushed red pepper, heavy whipping cream, and shredded cheddar.

* blend the roasted potatoes, apples, onions with only 2 cups of water if your blender isn’t big enough, then add the rest in a pot on medium heat until all is melted and the consistency you like.