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.
Fall is almost here, and that means apple season!
Apples aren’t just for sweets, they work wonderfully in savory applications too.
This cheddar and apple soup is the perfect combination of sweet and savory!
I’ve used aromatic vegetables like garlic, and onion, fragrant thyme, tart granny smith apples, golden potatoes, flavorful chicken stock, heavy cream, and savory cheddar cheese, simmered and blended together until smooth and delicious.
It’s perfect for lunch or paired with a salad for dinner, and certainly a crowd-pleaser at any potluck.
So grab your spoon and get ready to tuck into a bowl of this cheddar apple soup!
Table of Contents
Ingredients for cheddar apple soup
- Olive oil – This is our fat of choice to help us sauté our aromatics.
- Sweet onion and garlic – These will add sweetness and earthiness to the soup.
- Fresh thyme – Thyme will add an herbaceous backdrop to the soup.
- Granny smith apples – Granny smith apples are perfect here because they’re tart and tangy.
- Gold potato – Golden potatoes are creamy and will make for a smooth textured soup.
- Chicken stock – Feel free to use your favorite store-bought or homemade variety.
- Heavy cream – Heavy cream will add richness.
- Shredded cheddar cheese – Cheddar cheese will add a savory and salty bite to our soup.
Why granny smith apples?
In most of your local grocery stores, there’s a huge variety of apples to choose from!
So how do you know which ones will be best for this cheddar apple soup?
My favorite type of apple to use for this recipe is granny smith because they are crispy, crunchy, sweet, and tangy.
I would stay away from McIntosh, Gala, Fuji, or Red Delicious. These are often mealy/gritty apples and will give an unpleasant texture to the soup.
Why use fresh herbs vs dried ones?
Fresh thyme is highly encouraged to be used in this cheddar apple soup, because it has a cleaner, and brighter flavor, with a delicate texture.
Dried herbs have a more muted, and slightly bitter flavor to them, and an unpleasant leathery texture.
Toppings
There are so many ways to dress up this soup.
Here are some of my favorite toppings:
- Homemade garlic butter croutons
- Pepitas
- Crumbled bacon
- A swirl of sour cream
- Toasted and chopped walnuts
Storage and leftovers
Any leftover cheddar apple soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Need something hearty? Try my Instant Pot Stuffed Pepper Soup
- Craving a classic? Try my Instant Pot Tomato Soup
- Want something Asian-inspired? Try my Green Curry Chicken Noodle Soup
- Looking for a fall classic? Try my Instant Pot Butternut Squash Soup
Cheddar Apple Soup
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
