ROASTED APPLE AND AGED WHITE CHEDDAR POTATO SOUP

Roasted Apple and Aged White Cheddar Potato Soup image

Provided by barbara lentz

Time 55m

Number Of Ingredients 14

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

Steps:

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.
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.
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
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