As the days grow shorter and the air turns crisp, there's something deeply comforting about a warm, hearty soup simmering on the stove. This Apple Cheddar Soup, paired with Mustard Rye Toast, is everything you need to chase away the chill of a winter evening.
The recipe brings together the sweet-tartness of orchard-fresh apples, the creaminess of melted cheddar, and the smoky richness of bacon in a combination that's as comforting as your favorite blanket. It's not just soup - it's an experience, made better when shared with family or enjoyed solo as a quiet moment of indulgence.
Why You'll Love It:
Apples in a new light: This recipe transforms your favorite orchard pick into a savory delight.
Hearty & Filling: The potatoes, cheddar, and bacon make it a meal in itself!
Simple but special: A straightforward recipe with flavors that feel elevated.
Serve it up on a frosty evening, perhaps after a day of apple picking or sledding. Ladle it into big bowls, toast up some rye bread, and watch how it warms hearts and fills stomachs.
Ingredients:
3 slices of bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 c chicken broth
1 1/2 c unsweetened apple juice
salt/pepper to taste
2 c. shredded cheddar
2 slices rye bread
2 tsp Dijon mustard
Instructions:
Cook the bacon: In a large pot, fry the bacon until crispy. Transfer to a paper towel-lined plate and set aside.
Sauté the veggies: In the same pot, add the onion, apples, and potato. Cook over medium heat until the apples are soft (about 8 minutes).
Simmer: Stir in the chicken broth, apple juice, and season with salt and pepper. Bring to a gentle simmer and cook until the potatoes are tender (about 10 minutes).
Melt the cheese: Remove from heat and stir in all but 1/2 cup of the shredded cheddar until fully melted.
Blend: Using an immersion blender (or working in batches with a countertop blender), puree the soup until smooth and creamy.
Make the toast: Preheat the broiler. Spread Dijon mustard on each slice of rye bread and sprinkle with the reserved cheddar. Broil for 30 seconds or until the cheese bubbles and browns.
Assemble: Ladle soup into bowls, top each with crumbled bacon, and serve with cheesy rye toast on the side.
For this soup, apples with a good balance of sweetness and tartness work best. Varieties like Honeycrisp or Fuji are excellent choices - they hold up well when cooked and add a natural depth of flavor.
In the fall, stop by the Orchard to pick your own apples for this dish! There's nothing like using freshly picked fruit to enhance the flavors of your cooking. And when the season isn't right, you can always visit our market to grab some of our cider to keep the orchard spirit alive year-round. Let us know how your soup turns out by sharing in the comments or tagging us in your creations on social media!
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