Apple Cheddar Soup with Bacon

Apple Cheddar Soup with Bacon
Apple Cheddar Soup with Bacon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    slices bacon

  • 1

    small onion, chopped

  • 2

    medium apples, peeled and chopped

  • 1

    large potato, peeled and chopped

  • 3

    cups low sodium chicken broth

  • 1 1/2

    cups unsweetened apple juice

  • Kosher salt and freshly ground pepper

  • 2

    cups shredded extra-sharp cheddar cheese (about 8 oz)

  • 2

    slices rye bread, toasted

  • 2

    tsp dijon mustard

  • chopped fresh chives, for topping

Directions

Cook the bacon in a large pot over medium heat until crisp, then ransfer to paper towels to drain. Once cool, roughly chop and set aside. Pour out all but 2 tablespoons of the drippings from the pot. Add the onion, apples and potato to the pot and cook over medium high heat, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Remove from heat and stir in all but 2 tablespoons of the cheddar until melted. Using an immersion blender, puree until smooth. Season with salt and pepper. Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts. Remove from oven and cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

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