Cheddar Apple Soup
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Cheddar Apple Soup
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This cheddar apple soup uses granny smith apples and golden potatoes, along with aromatic vegetables and savory cheddar cheese, to make the most comforting fall soup.
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Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon fresh minced thyme
- 2 Granny Smith apples peeled, cored, and diced
- 1 Yukon Gold potato peeled and diced
- 4 cups chicken stock
- 1 cup heavy cream
- 1-½ cups shredded cheddar cheese
Instructions
- Heat a large Dutch oven over medium heat.
- Add the olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent.
- Next add the garlic and thyme and cook for an additional minute.
- Add the apple, potatoes, and chicken stock. Season with salt and pepper to taste.
- Bring the soup to a boil and then reduce the heat to low and simmer the soup until the potatoes are fork tender, about 15 minutes.
- Remove the soup from the heat and add the heavy cream.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can also use a high-speed blender, just be careful, the soup will be hot!
- Place the soup back over medium heat and add the cheddar cheese. Stir until the cheese has melted.
- Season with additional salt and pepper, if needed.
- Storage: Store any leftover soup in an airtight container in the fridge for up to three days.
Nutrition Information
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Serving
1g
Calories
485kcal
(24%)
Carbohydrates
29g
(10%)
Protein
13g
(26%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
15g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
457mg
(19%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 485kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 457mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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