Cheddar Apple Soup with Bacon Recipe

If you’re on the hunt for a cozy, comforting bowl that perfectly balances savory and sweet, you’ve gotta try my Cheddar Apple Soup with Bacon Recipe. This soup is seriously one of my favorites, especially on chilly nights when I want something rich but still fresh. You’ll love how the sharp cheddar melts seamlessly with the sweetness of apples and a little smoky bacon crunch—trust me, it’s fan-freaking-tastic and so easy to make!

this Recipe

Ingredients You’ll Need

To make your Cheddar Apple Soup with Bacon Recipe shine, I like to start with fresh, quality ingredients that play well together—like sweet potatoes for body, crisp apples for brightness, and sharp cheddar to bring that creamy umami punch. Here are some tips on picking the best ingredients for this soup.

• Bacon: Adds wonderful smoky depth, but you can leave it out if you want a vegetarian version.
• Sweet Potato: A subtle sweetness and smooth texture that thickens the soup naturally.
• Yellow Onion: For a mellow, savory background flavor—make sure to dice it finely for even cooking.
• Apples: I recommend mixing Gala, Fuji, or Golden Delicious for a nice balance of sweetness and tartness.
• Garlic: Just enough to add warmth and a subtle kick—don’t overdo it, or it might overpower the soup.
• All-Purpose Flour: Helps thicken the soup and gives it a lovely creamy consistency.
• Chicken Stock: Use reduced sodium so you can control salt levels better.
• Apple Cider: This is the secret ingredient that ramps up the apple flavor and adds little zing.
• Fresh Thyme: Fresh herbs always make a big difference; thyme’s earthiness pairs beautifully with apples.
• Dried Bay Leaves: For subtle herbal notes—be sure to remove before serving!
• Brandy: Adds complexity and a warm depth—if you’re not comfortable with alcohol, you can omit.
• Heavy Cream: Gives the soup its velvety richness; half-and-half works if you want it lighter.
• Sharp Cheddar Cheese: Use a good-quality sharp cheddar, freshly shredded for the best melt and flavor.
• Seasonings (Salt & Pepper): Essential to bring all the flavors forward—don’t be shy here.
• Optional Garnishes: Pumpkin seeds, grated Parmesan, or extra crispy bacon add great texture and pops of flavor.

Variations

I love making this recipe my own depending on the season or what I have on hand. Feel free to adjust it to your tastes; you’ll find it’s a wonderful base for all sorts of flavors.

• Veggie-Friendly Variation: Skip the bacon and sauté your veggies in olive oil or butter—they still come out delicious without losing any richness.
• Spiced Up: For a little warmth, add a pinch of cayenne pepper or smoked paprika—my family gets crazy about the subtle heat it adds.
• Different Cheese: Try swapping sharp cheddar with Gruyère or aged white cheddar for a twist on the flavor profile.
• Seasonal Twist: Swap apple cider for pear cider in the fall to change up the fruity notes.

How to Make Cheddar Apple Soup with Bacon Recipe

Step 1: Crisp Up That Bacon

Start by frying the bacon in a large soup pot over medium heat until it’s crispy, about 8 minutes. This step is where a lot of magic happens—the bacon fat left behind adds an incredible smoky flavor to the entire soup. Once it’s done, remove the bacon to a paper towel-lined plate to drain, and leave about 2 tablespoons of the rendered fat in the pot (blot off extra if needed). If you’re skipping bacon, instead heat 2 tablespoons of olive oil or butter for the next step.

Step 2: Sauté the Veggies and Apples

Add the diced sweet potatoes to the pot and season with salt and pepper. Cook for about 5 minutes over medium-high heat, stirring occasionally. Then add in the onions and apples, cooking until everything is softened—about 6 to 8 minutes. Toss in minced garlic last and cook it just until fragrant, around 30 seconds. This mixture is the flavor foundation, so don’t rush it!

Step 3: Thicken with Flour and Add Liquids

Sprinkle the flour over the softened veggies and stir constantly for about 2 minutes to cook out the raw taste and create a roux-like base. Then slowly pour in the chicken stock while scraping the bottom of the pot to lift any brown bits (those are pure flavor gold). Add apple cider, fresh thyme, and bay leaves. Bring the soup to a boil, then reduce to a rapid simmer until the potatoes are tender, about 10 to 12 minutes. Be sure to remove and discard the bay leaves before pureeing.

Step 4: Blend to Velvety Perfection

Turn off the heat and use an immersion blender directly in the pot for a quick puree. If you don’t have one, carefully transfer the soup in batches to a blender and blend until silky smooth. I learned this trick after a few kitchen messes—working in batches is safer and makes cleanup way easier.

Step 5: Finish with Brandy, Cream, and Cheddar

Turn the heat to medium-low and stir in the brandy and heavy cream, letting the soup warm for a few minutes. Now comes the best part: adding the shredded sharp cheddar cheese. Add it in three batches, stirring constantly so every bit melts smoothly without clumping. Taste and adjust seasoning with salt and pepper. You’ll notice the soup thickens and becomes luxuriously creamy—this step is what makes this soup unforgettable.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with the reserved crispy bacon. I love sprinkling pumpkin seeds and a little grated Parmesan on top too—it adds a delightful crunch and extra flavor layers. Serve immediately and enjoy the cozy, delicious vibes!

How to Serve Cheddar Apple Soup with Bacon Recipe

Garnishes

I’m all about those garnishes that bring a fun crunch or extra zing. Crispy bacon bits are my go-to, but toasted pumpkin seeds add a lovely nuttiness that surprises guests. I also sprinkle a touch of freshly grated Parmesan—it melts in just right and ups the savory profile. Don’t skip these little touches; they elevate the whole experience.

Side Dishes

This soup pairs beautifully with crusty artisan bread or buttery garlic rolls to soak up every last drop. For a light meal, toss together a crisp green salad with a tangy vinaigrette to cut through the richness. My family also loves serving it with roasted Brussels sprouts or a simple apple and walnut salad for a nice contrast in textures.

Creative Ways to Present

For special occasions, I’ve served this soup in mini pumpkin bowls—it’s super cute and perfect for fall gatherings. Another fun idea is to swirl a touch of cream on top and sprinkle chopped fresh herbs like thyme or chives. If you want to impress, serve with a side of homemade cheddar biscuits fresh out of the oven. Guests always ask for seconds!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps perfectly for up to 3 days. Because this soup thickens as it sits, I recommend adding a splash of stock or cream when reheating to bring back that smooth, silky texture. Stir well over low heat and you’re good to go!

Freezing

Freezing works really well if you want to prep ahead. Just cool the soup completely, then freeze in freezer-safe containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, adding a bit of cream or stock to refresh the texture.

Reheating

When reheating, low and slow is the way to go so the cheese doesn’t separate. I use a heavy-bottomed pot over low heat, stirring frequently, and add a splash of liquid—either stock, cream, or even a little milk—to keep the soup luscious and smooth.

FAQs

Final Thoughts

I absolutely love how this Cheddar Apple Soup with Bacon Recipe brings warmth and comfort in every spoonful. It’s been a favorite in my kitchen for years, especially during fall and winter. I hope you’ll give it a try and see for yourself how these simple ingredients can turn into something truly special. Trust me, once you make this, it’ll be on your “go-to” list for cozy nights and family dinners too. Happy cooking!

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