Apple Cheddar Potato Soup Food

CHEDDAR CHEESE APPLE SOUP

Steps:

• Cook the bacon (optional): Place a large soup pot over medium heat. Add the bacon and cook, stirring frequently, until crispy, about 8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. Blot or drain all but 2 tablespoons of bacon grease from the pot.
• Add the vegetables: In the same pot, add the potatoes and increase the heat to medium-high. Season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 5 minutes. Add in the onions and apples. Cook, stirring frequently, until the vegetables are softened, about 6-8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 2 minutes.
• Add liquids: Slowly add the stock and use the back of a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the apple cider, thyme and bay leaves. Stir well to combine. Increase heat and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally for 10-12 minutes, or until potatoes are tender. Remove bay leaves and discard.
• Puree: Turn the heat off under the pot and use an immersion blender to puree the soup. OR, transfer the soup in batches to high-speed stand blender and puree. Return soup to the pot.
• Add brandy and cream: Turn heat to medium-low and stir in the brandy and cream. Cook for 3-4 minutes, or until warm throughout.
• Add cheese: Turn the heat to low. Add the cheese in three batches, stirring constantly until cheese is melted and smooth before adding the next batch of cheese. Taste and adjust for seasoning with salt and pepper. Keep warm until ready to serve.
• To serve: Ladle soup into serving bowls and top with crispy bacon. Sprinkle with pumpkin seeds and parmesan if using. Enjoy!

APPLE-CHEDDAR SOUP WITH BACON

Steps:

• 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 2 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, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 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 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

APPLE-CHEDDAR SOUP

Steps:

• Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
• Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
• Serve in soup bowls and garnish with more cheese and the chives if using.

APPLE-CHEDDAR-SQUASH SOUP

Steps:

• Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
• Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

CHEDDAR CHEESE POTATO SOUP

Steps:

• In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

APPLE CHEDDAR SOUP

Steps:

• 1. In a saucepan heat butter over medium heat until melted. Add onion; cook until tender, stirring occasionally. Stir in potatoes, cider, thyme, salt, and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in the medium chopped apple. Simmer, covered, about 5 minutes more or until potatoes are tender.
• 2. In a small bowl combine milk and flour; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Gradually add the cheese, stirring until cheese is melted. Thin with vegetable broth if it gets too thick. Top servings with desired garnish and enjoy!

QUICK APPLE AND SWEET POTATO SOUP

Steps:

• In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.
• In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

APPLE CHEDDAR POTATO SOUP

Steps:

• In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
• Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
• Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
• Over very low heat, stir in cheese and cream.
• In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
• Serve.

POTATO AND CHEDDAR SOUP

Steps:

• Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
• Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

CHEDDAR POTATO CHOWDER

Steps:

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.