Apple-Cheddar Soup With Bacon
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
52
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 small
Onion (chopped)2 medium
Apple (peeled and chopped)1 medium
Potato (peeled and chopped)3 cups
Chicken Broth (low-sodium)1.5 cups
Apple Juice (unsweetened)2 tsps
Dijon MustardDirections:
1
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side
2
Transfer to paper towels to drain; let cool slightly, then roughly chop
3
Pour out all but 2 tablespoons of the drippings from the pot
4
Increase the heat under the pot to medium high
5
Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes
6
Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste
7
Bring to a simmer and cook until the potato is soft, 10 to 12 minutes
8
Stir in all but 2 tablespoons of the cheddar until melted
9
Working in batches, transfer the soup to a blender and puree
10
Return to the pot and season with salt and pepper
11
Meanwhile, preheat the broiler
12
Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese
13
Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares
14
Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper
15
Photograph by Christopher Testani