Apple-Cheddar Soup With Bacon
Apple-Cheddar Soup with Bacon is a harmonious blend of sweet and savory flavors that delivers ultimate comfort in every spoonful. Crisp bacon, sharp cheddar, and tender apples create a rich, creamy texture that warms both the body and soul.
This soup balances fruity sweetness with savory depth, enhanced by velvety potatoes and a touch of Dijon mustard. Each bite offers a satisfying contrast of flavors and textures, making it a standout choice for cozy lunches or elegant dinners.
Finished with cheesy rye croutons and fresh chives, this dish invites indulgence without being overwhelming. Perfect for fall and winter evenings, it elevates simple ingredients into a gourmet experience that’s both approachable and unforgettable.
Apple-Cheddar Soup With Bacon Ingredients
Bacon – Brings a smoky, savory crunch that layers depth into every spoonful.
Apples – Offer natural sweetness and a bright, fruity balance to the richness of cheese and bacon.
Cheddar Cheese – Provides sharp, creamy indulgence, melting seamlessly into the soup for luscious texture.
Potatoes – Add body and silkiness, creating a smooth, comforting base that carries all flavors beautifully.
Onion – Infuses subtle aromatic sweetness, enhancing the overall complexity of the soup.
Rye Bread & Dijon Mustard – Transforms into crisp, cheesy croutons that crown the soup with texture and tang.
Fresh Chives – Sprinkle of freshness and color, lifting the flavors and finishing the dish with finesse.
Apple-Cheddar Soup With Bacon Enhancements
Recipe Tips
- Optimize Texture and Flavor – Cook the onions, apples, and potato until the apples are tender but not mushy. This ensures the natural sweetness of the apples blends smoothly with the richness of the cheddar without overwhelming the soup’s creamy base.
- Cheese Integration – Gradually stir the cheddar into the warm soup in small batches. This prevents clumping and creates a silky, velvety consistency. Reserve a bit of cheese for topping the croutons to add an irresistible cheesy finish.
- Bacon Brilliance – For maximum flavor, retain a portion of the bacon drippings when cooking. They add a smoky depth to the soup, balancing the sweetness of the apples while ensuring the soup remains savory and satisfying.
What to Serve with Apple-Cheddar Soup With Bacon
- Crispy Garden Salad – A fresh salad with peppery arugula, crisp apple slices, toasted walnuts, and a light vinaigrette complements the creamy richness of the soup, adding a refreshing and crisp contrast to the indulgent flavors.
- Crusty Artisan Bread – Serve alongside a warm baguette or sourdough loaf. The chewy, golden crust soaks up the creamy soup beautifully, providing a rustic and comforting accompaniment to every spoonful.
- Roasted Vegetable Medley – Roasted carrots, parsnips, and sweet potatoes seasoned with rosemary and thyme pair perfectly with the soup’s sweet-savory notes, creating a balanced, hearty meal that’s both visually appealing and flavorful.
FAQ
Q1: Can I make this soup vegetarian?
Yes! Replace the chicken broth with vegetable broth and omit the bacon. You can also use smoked paprika or a dash of liquid smoke to add a smoky depth without meat.
Q2: Can this soup be made ahead of time?
Absolutely. Prepare the soup up to the blending stage, then refrigerate for up to two days. Reheat gently on the stovetop, adding extra broth if needed to maintain creaminess.
Q3: Can I use a different type of cheese?
Extra-sharp cheddar is preferred for its bold flavor, but Gruyère or aged Fontina can be excellent alternatives, providing a similarly creamy, tangy richness.
Q4: How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Cheese croutons should be toasted fresh for best texture.
Apple-Cheddar Soup With Bacon
Ingredients
Method
- In a large pot over medium heat, cook the bacon until it reaches a crisp texture, roughly 4 to 5 minutes per side. Remove the bacon and place it on a paper towel-lined plate to drain excess fat, allowing it to cool slightly before chopping into rough pieces. Reserve approximately 2 tablespoons of the rendered bacon fat in the pot.
- Raise the heat to medium-high and add the onion, apples, and potato to the pot. Sauté while stirring frequently until the apples become tender, approximately 8 minutes. Add the chicken broth, apple juice, ¾ teaspoon salt, and freshly ground black pepper to taste. Bring the mixture to a gentle simmer and cook until the potato is fully tender, about 10 to 12 minutes. Gradually incorporate all but 2 tablespoons of the cheddar cheese, stirring until melted. Working in batches, carefully transfer the hot soup to a blender and puree until smooth. Return the puréed soup to the pot and adjust seasoning with additional salt and pepper as needed.
- Preheat the broiler. Spread the toasted rye bread with Dijon mustard, then sprinkle with the reserved 2 tablespoons of cheddar cheese. Broil briefly, about 30 seconds, until the cheese melts. Cut the bread into 1-inch squares to serve as cheese croutons.
- Serve the soup in bowls, garnished with the chopped bacon, fresh chives, cheese croutons, and additional freshly ground black pepper as desired.
