Friday, March 8, 2013

Apple Cheddar CHEESE Soup with BACON BACON BACON

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Here's a new twist on cheese soup.  No beer this time, but stock and APPLE JUICE provides plenty of flavor.

It's also a lot of potato soup as well.  3 large russets are blended smooth, but the starch in them helps to make this a very thick and creamy soup.

I did make this in a crock pot.  With the potatoes, it works perfect on a 4 hour high setting.  So, about 20 minutes of chopping and sauteing, 4 hours of watching TV and another 10 minutes of finishing work and you have this really fantastic cheesy gem!

Keep scrolling down for this easy to follow recipe...

OK, Here's what I did...

Apple Cheddar Soup with BACON BACON BACON

  • 1/2 Pound Thick Slice Bacon, sliced into 1/2 inch slivers, Divided, saving about half for garnish
  • 1 Medium Red Onion, SLiced
  • 2 Medium Granny Smith Apples, peeled, cored and diced
  • 4 Medium Russet Potatoes, quartered lengthwise and sliced into 1/4 inch slices
  • 3 Cups Chicken Stock
  • 1 Cup Apple Juice
  • Salt and Pepper To Taste
  • 1-1/2 Cups Sharp Cheddar Cheese, freshly grated
  • 2 TBS Dijon Mustard
  • 2 thick Slices Marble Rye Bread toasted and diced for croutons
  • Chopped Fresh Chives For Garnish
Cooking Directions
  1. This is a slow cooker, crock pot meal. In a large crock pot, add the chicken stock, Apple Juice and Potato slices and set on high/
  2. In a large Saute skillet, fry the bacon until just slightly crispy, divide, saving half for garnish.
  3. Add half the bacon to the slow cooker
  4. Drain off all but a couple tsp of the bacon grease and fry the onions and apples in the grease for 5 minutes, sauteing continuously.
  5. Add these to the slow cooker.
  6. Add Salt and Pepper to taste and the Mustard. Cover and continue to cook for 4 hours.
  7. After 4 hours,check and make sure the potatoes are cooked through.
  8. Using a hand wand mixer (or in batches in a blender or food processor), blend until smooth.
  9. Add the cheese and stir until completely melted.
  10. Toast the bread cubes, dish up,
  11. Garnish with the bread cubes, chives and the remaining bacon.
  12. Serve HOT and ENJOY!!!

And wanted to show off a bit, I had some breakfast biscuits leftover, added bacon, fried apple slices and feta cheese for a perfect companion sandwich to the soup!


So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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