2large Yukon gold potatoes, cut into 1 inch pieces
2Cosmic Crisp® apples, cut into 1 inch pieces
1yellow onion, chopped
1tbspvegetable stock paste
2cupsshredded old white cheddar cheese(save 1/2 cup to top the soup)
garnish with fresh dill, chili flakes, cheddar cheese, apple and/or drizzle of olive oil
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.