Description

This comforting Cheddar Apple Soup blends the sweetness of apples and sweet potatoes with the sharpness of cheddar cheese and a touch of brandy. Enhanced with subtle herbs and optional crispy bacon, it offers a rich, creamy texture perfect for chilly days or festive gatherings.

Ingredients

Scale

Soup Base

6 slices Bacon – OPTIONAL; SEE NOTES
1 medium Sweet Potato – peeled and roughly small diced (about 2 heaping cups)
1 medium Yellow Onion – peeled & small diced (about 1 1/2 cups)
2 whole Apples – peeled and small diced (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

Finishing

2 TBS Brandy
1/2 Cup Heavy Cream – or more to taste
12 ounces Sharp Cheddar Cheese – shredded (about 3 1/2 cups)
To taste Kosher Salt and Cracked Black Pepper

Optional Garnishes

Pumpkin Seeds
Grated Parmesan
Crispy Prosciutto or Bacon

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Instructions

Cook the bacon (Optional): Place a large soup pot over medium heat and add the bacon. Cook, stirring frequently, until crispy, about 8 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease in the pot and discard excess grease.
Sauté the vegetables: To the same pot, add the diced sweet potatoes. Increase the heat to medium-high. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 5 minutes. Add diced onions and apples. Continue cooking, stirring frequently, until vegetables are softened, about 6-8 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Sprinkle flour over the vegetables and cook, stirring constantly, to incorporate the flour, about 2 minutes. (If you skipped bacon, heat 2 tablespoons neutral oil or butter before adding potatoes.)
Add liquids and simmer: Slowly pour in the chicken stock, using the back of a wooden spoon to scrape up any browned bits from the pot’s bottom. Add apple cider, fresh thyme leaves, and bay leaves. Stir well, bring the mixture to a boil, then reduce to a rapid simmer. Cook for 10-12 minutes, stirring occasionally, until potatoes are tender. Remove and discard bay leaves.
Puree the soup: Turn off heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer soup in batches to a high-speed blender and puree. Return the soup to the pot after blending.
Add brandy and cream: Reduce heat to medium-low. Stir in the brandy and heavy cream. Cook for 3-4 minutes, until heated throughout.
Melt in the cheese: Lower the heat to low. Add shredded sharp cheddar cheese in three batches, stirring constantly until each batch is fully melted and smooth before adding the next. Taste and adjust seasoning with kosher salt and cracked black pepper as desired. Keep warm until serving.
Serve: Ladle the soup into bowls and garnish with crispy bacon, pumpkin seeds, and grated Parmesan if desired. Enjoy warm.

Notes

Bacon: Omit if desired. If skipping, use 2 tablespoons unsalted butter or olive oil to sauté vegetables.
Apples: A combination of Fiji, Gala, and Golden Delicious apples provides balanced taste, but any cooking apple variety works well.
Prepping Apples: To prevent browning, soak peeled and diced apples in salted water (1 tsp salt per 2 cups water), cover and refrigerate, rinse well before use.
Cream substitution: Half-and-half may be used instead of heavy cream, but the soup will be thinner.
Seasoning: Taste and adjust salt and pepper generously to enhance flavors.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 350
Sugar: 8g
Sodium: 450mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 25g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg