- Total: 40 min
- Active: 25 min
- Yield:4 servings
- Nutritional Analysis
- Per Serving
- Total Fat
- 29 grams
- Saturated Fat
- 15 grams
- 89 milligrams
- 1098 milligrams
- 36 grams
- Dietary Fiber
- 4 grams
- 23 grams
3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
2 slices rye bread, toasted
2 teaspoons Dijon mustard
Chopped fresh chives, for topping
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- 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.
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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