This comforting soup combines the natural sweetness of sweet potatoes with the tartness of apples and the creamy richness of cheddar cheese, creating a dish that's perfect for chilly autumn days.
Ingredients
Scale:
2 large sweet potatoes (about 2 pounds), peeled and diced into 1-inch cubes
1 medium onion, chopped finely
2 cloves garlic, minced
1 apple (preferably Granny Smith or Honeycrisp), peeled and diced
4 cups vegetable broth
1 cup milk (or a milk alternative)
1 cup sharp cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Fresh chives or parsley, chopped (optional)
Instructions
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Stir in the diced sweet potatoes and apple. Cook for another 5 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Allow to simmer for 20-25 minutes, or until the sweet potatoes are tender.
Remove the pot from heat. Blend the soup until smooth and creamy using an immersion blender or countertop blender.
Return the blended soup to the pot over low heat. Stir in the milk and shredded cheddar cheese until the cheese is melted.
Season with salt, black pepper, cinnamon, and nutmeg. Adjust to taste.
Serve hot, garnished with fresh chives or parsley if desired.
