Description
This comforting Cheddar Apple Soup combines the sweetness of apples and sweet potatoes with sharp cheddar cheese, creating a rich and savory fall-inspired soup perfect for cozy gatherings. The addition of bacon and brandy adds depth and smoky warmth, while the smooth, creamy texture makes it truly indulgent.
Ingredients
Scale
Soup Base
- 6 slices Bacon – OPTIONAL; SEE NOTES
- 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) (SEE NOTES)
- 2 Cloves Garlic – minced
- 2 TBS All-Purpose Flour
- 2 Cups Reduced Sodium Chicken Stock
- 2 Cups Hard Apple Cider or Regular Cider
- 1 scant TBS Fresh Thyme Leaves
- 2 whole Dried Bay Leaves
- 2 TBS Brandy
- 1/2 Cup Heavy Cream – or more to taste
Cheese and Seasoning
- 12 ounces Sharp Cheddar Cheese – shredded (about 3 1/2 cups)
- To taste Kosher Salt
- To taste Cracked Black Pepper
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 slices and cook, stirring frequently, until crispy, about 8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside. Carefully drain all but 2 tablespoons of the bacon grease from the pot.
- Sauté vegetables: To the same pot, add the diced sweet potato and increase heat to medium-high. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for 5 minutes. Then add the diced onions and apples and continue cooking, stirring frequently, until the vegetables soften, about 6-8 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Sprinkle flour evenly over the vegetables and cook, stirring constantly, for about 2 minutes to incorporate the flour.
- Add liquids and simmer: Slowly pour in the chicken stock while scraping up any browned bits from the bottom of the pot using the back of a wooden spoon. Add the apple cider, fresh thyme leaves, and bay leaves. Stir well to combine. Bring the mixture to a boil, then reduce heat to a rapid simmer. Cook, stirring occasionally, for 10-12 minutes until potatoes are tender. Remove bay leaves and discard.
- Puree the soup: Turn off the heat. Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, transfer the soup in batches to a high-speed blender and purée, then return soup to the pot.
- Add brandy and cream: Reduce the heat to medium-low and stir in the brandy and heavy cream. Cook for 3-4 minutes until warmed through, stirring occasionally.
- Incorporate the cheese: Lower the heat to low. Add shredded sharp cheddar in three batches, stirring constantly. Allow each addition to fully melt and create a smooth texture before adding the next. Taste and adjust seasoning with salt and pepper as needed. Keep warm until serving.
- Serve: Ladle the soup into bowls. Garnish with crispy bacon if using, pumpkin seeds, and grated Parmesan or crispy prosciutto as desired. Enjoy the rich, comforting flavors!
Notes
- Bacon: Omit if preferred. If skipping, heat 2 tablespoons of unsalted butter or olive oil to sauté the vegetables instead.
- Apples: A mix of apple varieties such as Fuji, Gala, and Golden Delicious offers a nuanced flavor. Peel and dice apples ahead of time and store in a saltwater solution (1 tsp kosher salt to 2 cups water) to prevent browning. Rinse before use.
- Cream Substitute: Heavy cream provides richness, but half-and-half can be used for a lighter texture, resulting in a thinner soup.
- Seasoning: Adjust salt and pepper generously to enhance the soup’s complex flavors. Don’t be afraid to season well.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
