Apple-Cheddar Soup With Bacon

Total Time:
40 min
10 min
30 min

4 servings

  • 3 slices bacon
  • 1 small onion, chopped
  • 2 medium apples, peeled and chopped
  • 1 medium 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 ounces)
  • 2 slices rye bread, toasted
  • 2 teaspoons dijon mustard
  • Chopped fresh chives, for topping
  • Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.

  • Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, 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. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and 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, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

  • Per serving: Calories 492; Fat 29 g (Saturated 15 g); Cholesterol89 mg; Sodium 1,098 mg; Carbohydrate 36 g; Fiber 4 g; Protein 23 g

  • Photograph by Christopher Testani

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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