Description
This soup swirls velvety sweet potatoes with tart apple notes, melting cheddar into a creamy warmth that dances with hints of garlic and nutmeg in every spoonful.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp butter
- 1 lb sweet potatoes peeled and diced
- 2 apples peeled cored and chopped
- 4 cups vegetable broth
- 1 cup milk
- 1 cup sharp cheddar cheese shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch ground nutmeg
Instructions
- Heat olive oil in a large pot over medium heat and add chopped onion and minced garlic.
- Cook until the onion is translucent, about 5 minutes, then stir in butter until melted.
- Add diced sweet potatoes and chopped apples to the pot and pour in vegetable broth.
- Bring to a boil, reduce heat, and simmer until sweet potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk and shredded cheddar cheese until the cheese melts and the soup is creamy.
- Season with salt, black pepper, and ground nutmeg to taste.
- Ladle the soup into bowls and serve warm.
Notes
- For a richer flavor use half and half instead of milk
- You can substitute carrots for half of the sweet potatoes
- Top with extra cheddar and a drizzle of olive oil if desired
- Leftovers keep well in the refrigerator for up to 3 days