Harvest Cheddar Apple Potato Soup

For me, fall weather means a few things: time to start base training for next summers racing, time to be cold for a few months, and time to start making soup! I love eating soup when there's a chill in the air because it helps me combat the second truth of cold season: that I will be cold. This morning was just gorgeous for a ride, with my fingers and toes bundled up, of course! With temperatures expected to be in the 60s today, today was pleasant. Tomorrow a cold front comes through, so I'm preparing by making this soup!

This soup combines a smoky cheddar flavor with apple and potato to make an unforgettable fall soup! Potato cheddar soup is a classic, but I decided to add in granny smith apples for the contrast of their lovely tart flavor. White potatoes have been getting a bad rep these days, but actually they have a ton of worthwhile nutrients, including vitamin C, vitamin B6, iron, and potassium. Additionally, they make a wonderful creamy base for a soup without the cream. Hope you enjoy this soup!

Harvest Cheddar Apple Potato Soup

3 medium potatoes
4 medium apples (I like granny smith for their tart flavor)
3c water
1 vegetable bouillon cube
1/2c nutritional yeast (or you can use real cheddar cheese)
garlic
black pepper
smoke seasoning

1. Skin and cube all 3 potatoes and two of the apples. Cut into small cubes and put in a pot of water. Bring to a boil and let cook until potatoes and apples are soft.
2. Cube the remaining two apples.
3. Drain potatoes & apples. Food process until smooth.
4. In a large pot, combine water, bouillon, pureed apples and potatoes, and nutritional yeast/ cheddar. Add uncooked apple chunks and garlic, black pepper, and smoke seasoning to taste. (This is also great done in a crock pot for a few hours, to really let the flavors come together.)
5. Serve warm, using extra apples as a garnish if you please!

Just passing by Mystic Lake on my ride this morning...