Description
This rich and comforting Cheddar Apple Soup combines the sweetness of apples and sweet potatoes with sharp cheddar cheese for a creamy, flavorful dish that’s perfect for fall or anytime you crave a cozy, savory soup with a hint of sweetness.
Ingredients
Scale
Optional Bacon
- 6 slices Bacon – OPTIONAL
Vegetables and Fruits
- 1 medium Sweet Potato – peeled and roughly small dice (about 2 heaping cups)
- 1 medium Yellow Onion – peeled & small dice (about 1 1/2 cups)
- 2 whole Apples – peeled and small dice (about 3 1/4 cups)
- 2 Cloves Garlic – minced
Dry Ingredients
- 2 TBS All-Purpose Flour
- To taste Kosher Salt
- To taste Cracked Black Pepper
- 1 scant TBS Fresh Thyme Leaves
- 2 whole Dried Bay Leaves
Liquids and Dairy
- 2 Cups Reduced Sodium Chicken Stock
- 2 Cups Hard Apple Cider or Regular Cider
- 2 TBS Brandy
- 1/2 Cup Heavy Cream – or more to taste
Cheese
- 12 ounces Sharp Cheddar Cheese – shredded (about 3 1/2 cups)
Optional Garnishes
- Pumpkin Seeds
- Grated Parmesan
- Crispy Prosciutto or Bacon
Instructions
- Cook the bacon (optional): Place a large soup pot over medium heat. Add the bacon and cook, stirring frequently, until crispy, about 8 minutes. Remove the bacon with a slotted spoon to a paper towel lined plate and set aside. Blot or drain all but 2 tablespoons of bacon grease from the pot.
- Add the vegetables: To the same pot with bacon grease, add the sweet potatoes and increase heat to medium-high. Season with 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, for 5 minutes. Add the diced onions and apples, then cook, stirring frequently, until softened, about 6-8 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is fully incorporated, about 2 minutes. (If you are not using bacon, heat 2 tablespoons of neutral oil or unsalted butter until shimmering before adding the potatoes.)
- Add liquids and simmer: Slowly pour in the reduced sodium chicken stock, using the back of a wooden spoon to scrape any browned bits from the bottom. Add the hard apple cider, fresh thyme leaves, and bay leaves. Stir well and increase heat to bring to a boil. Then reduce heat to a rapid simmer and cook, stirring occasionally, for 10-12 minutes or until the potatoes are tender. Remove and discard the bay leaves.
- Puree the soup: Turn off the heat. Use an immersion blender directly in the pot to puree the soup until smooth, or transfer the soup in batches to a high-speed blender and blend until smooth. Return pureed soup to the pot.
- Add brandy and cream: Reduce heat to medium-low, stir in the brandy and heavy cream. Cook for 3-4 minutes or until heated through, stirring occasionally.
- Incorporate cheese: Turn heat to low. Add the shredded sharp cheddar cheese in three batches, stirring constantly after each addition until the cheese is fully melted and smooth before adding the next batch. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the warm soup into serving bowls and top with crispy bacon if using. Garnish with pumpkin seeds, grated Parmesan, or crispy prosciutto as desired. Enjoy!
Notes
- Bacon: Omit bacon if desired. Use two tablespoons of unsalted butter or olive oil to sauté the vegetables instead.
- Apples: For a more complex flavor, use a combination of apples such as Fuji, Gala, and Golden Delicious. To prep in advance, peel and chop apples then store in a saltwater solution (1 teaspoon kosher salt to 2 cups water) refrigerated to prevent browning. Rinse before using.
- Cream substitution: Heavy cream gives a rich texture; half-and-half can be used for a thinner soup.
- Seasoning: Adjust salt and pepper to taste. Don’t be afraid to season generously as it enhances complex soup flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
