Apple Cheddar Soup With Bacon Recipes

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, AND BACON QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
• Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
• Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
• Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.

CHEDDAR-APPLE SOUP

Steps:

• In 4-quart Dutch oven, melt butter over medium-low heat. Add apples and onion. Cook 12 to 15 minutes, stirring frequently, until soft but not brown. Add carrot and cook 5 minutes longer or until carrot just begins to soften. Increase heat to medium. Add flour and cook 1 minute, stirring constantly as mixture thickens. Add 1/2 cup of the broth, stirring constantly with wire whisk to prevent lumps. As soon as broth is incorporated (about 20 seconds), add another 1/2 cup broth and stir again until incorporated. Add remaining broth and the apple juice.
• Increase heat to high. Heat soup to boiling, stirring occasionally. Stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently 15 minutes. (Do not let mixture boil or soup may curdle.)
• Remove bay leaf. Add brandy, cinnamon and red pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes. Season with salt and white pepper. Garnish with parsley if desired.

APPLE BACON TOMATO SOUP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
• Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
• In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
• Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

APPLE, BACON AND CHEDDAR BREAD PUDDING

Steps:

• Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.
• Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.
• Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

APPLE BACON CHEDDAR BAKE

Steps:

• Mix apples with the sugar and layer in rows into a 13x9 pan. Cover the apples with cheese and sprinkle with bacon. Beat remaining ingredients together. Pour evenly over apples, cheese, and bacon. Bake at 375 F for 35-40 minutes until lightly browned. Serve warm. Serves 8.

APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS

Steps:

• Heat the butter in a large stockpot or Dutch oven over medium-high heat.
• Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
• Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
• Stir in the chicken broth, beef broth, wine, and bay leaf.
• Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
• Simmer for 20 minutes to blend flavors.
• Discard the bay leaf and season with additional salt and freshly ground black pepper.
• Adjust the oven rack to the upper-middle position and heat the broiler.
• Combine the cheese and bacon in a bowl and stir to distribute evenly.
• Place oven-proof soup crocks on a rimmed baking sheet.
• Stir the chopped sage into the simmering broth.
• Fill each crock almost to the top with soup.
• Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
• Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
• Watch the soup carefully, because once the cheese is well browned it will quickly burn.
• Serve immediately.

CANADIAN BACON CHEESE SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

APPLE-CHEDDAR SOUP

Steps:

• Cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. bacon drippings from pan. Add onions and garlic to pan; cook and stir 5 min. or until onions are crisp-tender. Stir in potatoes, cider, thyme and pepper. Bring to boil; cover. Simmer on medium-low heat 15 min. Stir in apples; simmer 5 min. or until potatoes are tender.
• Mix milk and flour in bowl until blended. Stir into soup. Cook 5 to 7 min. or until soup thickens, stirring occasionally. Gradually stir in cheese until melted.
• Transfer soup to blender, in batches; blend until smooth. Serve topped with bacon.