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This roasted potato soup is something you’ll want to make all winter long. It’s made with potatoes, apples, and cheddar cheese, and it’s so darn comforting. This soup is a great, warming meal that you can make up in advance for lunches or a delicious dinner.
Why you’ll love this potato soup:
- Quick: Have this soup on the table in just short of an hour
- Comforting: Nothing is more comforting in the winter than a big bowl of hot soup
- Sweet & Savory: The combination of the apples and cheddar cheese, with the other ingredients, gives you that yummy sweet and savory combination
Ingredient Notes:
Apples: For this potato soup recipe I used Cosmic Crisp apples. These apples are firm, and crispy, and have that sweet and tart flavor profile. They are great for snacking, but also for baking and cooking. What’s great about these apples is that they add a bit of sweetness to the potato soup without having to add sugar. Cosmic Crisp’s are naturally slow to brown as well so if you have these around your house and are looking for an addition to a snack platter, lunch box, or charcuterie, they’re fantastic!
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
How to make potato soup:
- 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.
Expert Tips & FAQ:
Make a creamy soup: To make the soup creamier, try using cream instead of whole milk or to make it lighter try 2% milk.
Meal Prep” Easily make this soup ahead of time, store in the fridge for up to 3 days and reheat on medium-low heat in a soup pot then top with garnishes to serve.
Other comforting recipes to try:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
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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 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, (save 1/2 cup to top the soup)
- 1 tsp salt
- ½ tsp ground pepper
- garnish with fresh dill, chili flakes, cheddar cheese, apple and/or drizzle of olive oil
Instructions
Start Cooking- 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.
3 people are discussing this recipe. Join in
I really enjoyed this soup. the prep was quick and easy. and it’s easy to make a big batch. will make again!
Thank you so much, Nettie!
Worked great!