Roasted Potato Soup with Cosmic Crisp® Apples and Cheddar

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

Directions

  1. 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.
  2. 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.
  3. 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.

Recipe by foodbymaria

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