Roasted Potato Soup
Ingredients
The soup
-
2
tbsp
olive oil
-
2
large
Yukon gold potatoes, cut into 1 inch pieces
-
2
pieces
Cosmic Crisp apples, cut into 1 inch pieces
-
2
cloves
garlic
-
1
medium
yellow onion, chopped
-
1 ½
tsp
salt
-
½
tsp
ground pepper
-
1
tbsp
vegetable stock paste
-
3
cups
water
-
½
cup
whole milk
-
2
cups
shredded old white cheddar cheese
-
1
tsp
salt
-
½
tsp
ground pepper
Garnishes
-
to taste
fresh dill
-
to taste
chili flakes
-
to taste
cheddar cheese
-
to taste
apple
-
to taste
olive oil
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Arrange the chopped potatoes, apples, garlic cloves, and onion on the sheet pan.
- Drizzle with olive oil, 1 ½ tsp salt, and ½ tsp ground pepper.
- Roast the vegetables until tender.
- Transfer the roasted ingredients to a blender along with vegetable stock paste, water, milk, 1 ½ cups shredded cheese, 1 tsp salt, and ½ tsp pepper.
- Blend until smooth, adding more water if necessary.
- Pour the blended soup into a large pot and warm over medium-low heat.
- Serve garnished with fresh dill, chili flakes, cheddar cheese, apple, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
3-4
Calories
546
Total fat
29.4g
Total carbohydrates
53g
Total protein
20.7g
Sodium
1926.9mg
Cholesterol
66mg
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