Apple Cheddar Soup (Oktoberfest)

Few things come to mind when I think of Fall, two of them being apples, and soup. So, why not combine them? I know, I can see some of your noses turning now. But, trust me. It WORKS. Apples give it this crisp, ever so slightly sweet, refreshing component that cuts through the thickness of this soup. Combine that with the rich, creamy, sharp bite of cheddar cheese, and the salty goodness that is bacon: Match made in heaven. Oh, did I mention this is an incredible Oktoberfest recipe? It’s almost that time of year again. I have lots of Oktoberfest recipes coming your way!! Prost!

When it comes to cooking from scratch, soups are the best. They typically don’t take much effort, and you can do any number of combinations. My favorite part, though, is making a HUGE batch of my favorite soup, and freezing it in containers. Then, you have lunches and dinners to grab for, no more of that over processed canned soup with too much salt and too many weird ingredients! Voila!

 (I got the inspiration for this recipe from the most recent Food Network Magazine. I am not affiliated with their company.)

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Apple Cheddar Soup

Serves 6

What You’ll Need:

+ 1 small onion, chopped

+ 2 apples, cored and chopped (you can peel it, if you’d like)

+ 1 potato, cubed

+ 4 cups chicken broth

+ 1/2 cup apple juice

+ 8 ounces sharp cheddar cheese, shredded

+ 4 slices bacon

+ 2 slices thick country bread

+ extra cheddar cheese

+ 2 Tablespoons mustard

+ salt and pepper, to taste

Start out by cooking the bacon in a large pot. Remove, crumble, and drain most of the bacon fat out. (If you’re making this vegetarian, just use olive oil).

Add the potato, apple and onion to the pot, over medium high heat. Cook for about 6-7 minutes. Add in the chicken broth and apple juice, and a little salt and pepper. Bring to a simmer, and cook for about 10 minutes, or until potatoes are soft. Stir in the cheese, until it’s melted. Using a stick blender is easiest to puree this, but you can also add the soup in batches to a blender and puree until smooth.

Season again with salt and pepper, to taste, and leave over low heat to keep warm.

To make the cheesy croutons, turn on your broiler. Spread the mustard and a few Tablespoons of cheese on the bread. Place under the broiler until crispy and the cheese is bubbling. Cut up and serve on top of the soup with the bacon crumbles.

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