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Creamy Cheddar Apple Soup

This comforting soup combines sweet apples and sharp cheddar in a creamy, savory blend, perfect for chilly November nights and holiday gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh minced thyme
For the soup
  • 2 Granny Smith apples, peeled, cored, and diced Use firm apples for best results.
  • 1 medium Yukon Gold potato, peeled and diced
  • 4 cups chicken stock Can substitute with vegetable stock for a vegetarian version.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option.
  • 1 1/2 cups shredded cheddar cheese Sharp cheddar recommended for best flavor.
  • Salt and pepper, to taste

Method
 

Preparation
  1. Warm a large Dutch oven over medium heat, then add the olive oil and diced onion. Cook for 5 to 7 minutes, stirring now and then, until the onion is soft and translucent.
  2. Stir in the minced garlic and fresh thyme, then cook for 1 more minute.
  3. Add the diced apples, diced potato, and chicken stock, then season with salt and pepper. Bring to a boil, then lower heat to simmer for about 15 minutes.
  4. Take the pot off the heat and stir in the heavy cream. Blend until smooth.
  5. Return the pot to medium heat and add the shredded cheddar cheese. Stir until melted and creamy.
  6. Serve warm or let cool before storing.

Notes

Lighter options and substitutions include using unsalted butter instead of olive oil, and sweet onion instead of regular onion. For best results, ensure the apples are tart and firm.