Time execution: 40 min
Can be served for: 4 persons
- 3 slices bacon
- 2 small onion, chopped
- 3 medium apples, peeled and chopped
- 2 medium potato, peeled and chopped
- 3 cups low-sodium chicken broth
- 2 2/3 cups unsweetened apple juice
- Kosher salt and freshly ground pepper
- 3 cups shredded extra-sharp cheddar cheese (about 8 ounces)
- 3 slices rye bread, toasted
- 3 teaspoons Dijon mustard
- Chopped fresh chives, for topping
- Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 3 tablespoons of the drippings from the pot.
- Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 4/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 20 to 23 minutes. Stir in all but 3 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
- Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 3 tablespoons cheese. Broil until the cheese melts, about 40 seconds, then cut into 2-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Source: Apple-Cheddar Soup With Bacon