Apple-Cheddar Soup With Bacon

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

O M G ... delicious! I am a cheese fiend. It's never cheesy enough for me. So I added a little extra cheddar and skipped the messy blender in favor of the immersion blender. Even without the bacon and croutons on top, it is A-MAZ-ING. Perfect for a chilly day, and super simple.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not good!!! I followed the recipe exactly and my family and I thought it tasted and smelled of vomit! Food Network recipes are usually much better...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a very delicious recipe. I made a couple changes. I decided to use a honeycrisp apple wheat beer from Shocktop instead of apple juice. It's half a Belgium beer and half hard cider which really added some great flavor. I also added one more potato to help thicken it up a tad. I didn't have any Dijon mustard so i used whole grain mustard and it worked great as a substitute.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Solid soup recipe - two comments:

1 I halved the cheese to 4oz, otherwise you get 60% of your daily saturated fat in one bowl (I also added it after blending.
2 I too didn't like the consistency as much - will add another potato next time and let simmer longer.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this last night to go with broiled pork chops and a salad. Good, but not as good as I had hoped. I did follow the recipe - even measured the cheese - used tillamook extra sharp. Not enough cheese flavor! But the croutons, chives and bacon on top are great. Next time - more cheese!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was just great. I followed the recipe to a T...well, maybe I added another handful of cheese!!! I just happened to have made 2 loaves of Rye bread the day before and it made just wonderful tasting croutons...toasted, spread with the mustard and melted cheese on top. You could probably get by with a regular tasting bread but I was pleasantly surprised by the savory taste of the Rye bread croutons. This recipe could very well be a chefs surprise when entertaining guest for dinner. It made exactly 4 big bowls. Enjoy and Thanks Food Network Mag.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy. My blender didn't smooth it out enough, so I used an immersion blender instead and it solved all my texture issues. I do feel like it could have used another potato and I agree that it was very thin. When we first tasted it, it was not cheesy enough in texture or taste. I added at least another 4oz. and this vasty improved texture and taste. It is crazy delish now!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really yummy, and super easy. The only thing I would change next time, because I like my soups to have some "meat" to them, is to puree only half of it and mix in with the rest. It was too thin for my tastes otherwise.