Creamy Apple Cheddar Soup , Cozy, Protein‑Powered Family Favorite

This Apple Cheddar Soup recipe brings together sweet apples, sharp cheddar, and savory warmth in a cozy, protein‑powered bowl that comforts and nourishes. You’ll love how this everyday soup is family‑tested for flavor and simplicity, making it perfect for busy weekdays or lazy weekend evenings , trust me, it’s a hit at my table!

I still remember testing this recipe on a crisp fall evening when my daughter insisted it taste like “apple pie in a soup” , best approval ever! I tweaked the flavors (and yes, once forgot the brandy , oops!), but now it’s as cozy and flavor‑packed as I hoped.

Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins

What You’ll Need (Ingredients)

• 6 slices Bacon – OPTIONAL; SEE NOTES
• 1 medium Sweet Potato, peeled & roughly small diced (~2 cups)
• 1 medium Yellow Onion, small diced (~1½ cups)
• 2 Apples, peeled & diced (~3¼ cups) (see notes for best varieties)
• 2 cloves Garlic, minced
• 2 Tbsp All‑Purpose Flour
• 2 cups Reduced‑Sodium Chicken Stock
• 2 cups Hard Apple Cider (or regular cider)
• 1 scant Tbsp Fresh Thyme Leaves
• 2 dried Bay Leaves
• 2 Tbsp Brandy
• ½ cup Heavy Cream (or more to taste)
• 12 oz Sharp Cheddar Cheese, shredded (~3½ cups)
• Kosher Salt & Cracked Black Pepper, to taste
• Optional Garnishes: Pumpkin Seeds, Grated Parmesan, Crispy Prosciutto or Bacon

Step‑by‑Step Cozy Soup Magic (Instructions)

1. Cook the bacon in a large soup pot over medium heat until crisp (about 8 minutes); drain most grease, reserving ~2 Tbsp. Set bacon aside.
2. Sauté sweet potatoes in reserved bacon fat (or 2 Tbsp oil, if skipping bacon). Season with 1 tsp salt and ¼ tsp pepper. After 5 minutes, add onion and apples. Cook 6–8 minutes until soft. Stir in garlic for 30 seconds, then sprinkle flour and stir 2 minutes until incorporated.
3. Add liquids: Slowly pour in chicken stock, using a wooden spoon to release browned bits. Stir in cider, thyme, and bay leaves. Bring to boil, then simmer 10–12 minutes until potatoes are tender. Remove bay leaves.
4. Puree the soup with an immersion blender or in batches in a stand blender. Return to the pot.
5. Stir in brandy and heavy cream over medium‑low heat. Warm for 3–4 minutes.
6. Melt in cheese: Reduce heat to low, add cheddar in three batches, stirring until smooth each time. Taste and adjust salt and pepper. Keep warm.
7. Serve hot, ladled into bowls, topped with crispy bacon (if using), pumpkin seeds, and Parmesan.

Tip: if you’re skipping the bacon (like my vegetarian husband does!), the olive oil method works wonderfully , just as cozy and flavorful.

Betty’s Homegrown Tips

• Apple variety matters: A mix of Gala, Fuji, or Golden Delicious gives a sweet‑tart balance that sings through the cheddar.
• Advance prep hack: Dice apples ahead and store in lightly salted water (1 tsp kosher salt per 2 cups water) to prevent browning. Rinse before using.
• Season fearlessly: Because of the apples and cider, this soup needs a generous pinch of salt to make all flavors pop.

Nutritional Snapshot (per serving)

• Calories: 597 kcal
• Carbs: 26 g
• Protein: 22 g
• Fat: 44 g (Saturated Fat: 27 g)
• Cholesterol: 143 mg
• Sodium: 520 mg
• Potassium: 379 mg
• Fiber: 2 g
• Sugar: 17 g
• Calcium: 592 mg
• Iron: 1.1 mg

Flavor Twists to Try

• Swap out cheddar for gruyère or smoked gouda to create a deeper, savory twist.
• Add warming spices like a pinch of nutmeg or smoked paprika for fall comfort.
• Serve with crusty bread or drizzle of apple‑cider reduction for special‑occasion flair.

Storage & Freezer Savers

• Store leftover soup in an airtight container , refrigerates up to 4 days.
• Freeze in portioned containers (leave room at top). Thaw overnight and heat gently, stirring in extra cream if needed.

What I Learned When Testing

Once, I overheated the soup after adding cheese , it curdled and looked sad! I learned that low and slow is your friend , melt cheese gently, and your soup stays creamy, not grainy.

FAQ for Apple Cheddar Soup Lovers

Can I use half‑and‑half instead of heavy cream?
Yes, but the soup will be a bit thinner , still delicious.

Is there a dairy‑free substitute for cheddar?
Dairy‑free cheese alternatives may work, though texture and flavor will differ. Nutritional yeast can be added for cheesy flavor.

More cozy soup ideas on my site , easy apple-driven soups and cheddar comfort food await!

Betty’s Encouragement

Thanks for trying this soup , your kitchen will smell like fall! I can’t wait to hear how your family loves it. Please share your cozy bowls and tag us , we’re all about making flavorful, protein‑powered memories at your table!

Apple Cheddar Soup

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• Author: oussama
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

This cozy, protein-powered bowl combines sweet apples and sharp cheddar for a comforting and flavorful soup.

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Ingredients

Scale 1x2x3x

• 6 slices Bacon (optional)
• 1 medium Sweet Potato, peeled & small diced (~2 cups)
• 1 medium Yellow Onion, small diced (~1½ cups)
• 2 Apples, peeled & diced (~3¼ cups)
• 2 cloves Garlic, minced
• 2 Tbsp All-Purpose Flour
• 2 cups Reduced-Sodium Chicken Stock
• 2 cups Hard Apple Cider (or regular cider)
• 1 scant Tbsp Fresh Thyme Leaves
• 2 dried Bay Leaves
• 2 Tbsp Brandy
• ½ cup Heavy Cream (or more to taste)
• 12 oz Sharp Cheddar Cheese, shredded (~3½ cups)
• Kosher Salt & Cracked Black Pepper, to taste
• Optional Garnishes: Pumpkin Seeds, Grated Parmesan, Crispy Prosciutto or Bacon

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Instructions

1. Cook the bacon in a large soup pot over medium heat until crisp (about 8 minutes); drain most grease, reserving ~2 Tbsp. Set bacon aside.
2. Sauté sweet potatoes in reserved bacon fat (or 2 Tbsp oil, if skipping bacon). Season with 1 tsp salt and ¼ tsp pepper. After 5 minutes, add onion and apples. Cook 6–8 minutes until soft. Stir in garlic for 30 seconds, then sprinkle flour and stir 2 minutes until incorporated.
3. Add liquids: Slowly pour in chicken stock, using a wooden spoon to release browned bits. Stir in cider, thyme, and bay leaves. Bring to boil, then simmer 10–12 minutes until potatoes are tender. Remove bay leaves.
4. Puree the soup with an immersion blender or in batches in a stand blender. Return to the pot.
5. Stir in brandy and heavy cream over medium-low heat. Warm for 3–4 minutes.
6. Melt in cheese: Reduce heat to low, add cheddar in three batches, stirring until smooth each time. Taste and adjust salt and pepper. Keep warm.
7. Serve hot, ladled into bowls, topped with crispy bacon (if using), pumpkin seeds, and Parmesan.

Notes

For a vegetarian option, skip the bacon and use olive oil instead. Also, apple variety matters; a mix of Gala and Fuji gives the best flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 597
• Sugar: 17g
• Sodium: 520mg
• Fat: 44g
• Saturated Fat: 27g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 143mg