This recipe first caught my eye months ago when I was flipping through the Food Network Magazine in the checkout at the grocery store. Yes, I read the magazines at the checkout with no real intention of buying them. And yes, now my eight-year-old daughter does the same. Anyways, I immediately came home and did purchase the magazine on my iPad because I could not stop thinking about this Apple-Cheddar Soup the whole way home from the grocery store (about 8 minutes).

It is an interesting pairing of flavors for a soup, but it works! I found this soup to be creamy and delicious. This would make a great first course or appetizer, but of course it was a perfect dinner for me with some fresh-baked bread.

Apple-Cheddar Soup with Bacon

Ingredients:

4 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 cups chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 cups shredded extra-sharp cheddar cheese, plus additional for topping
2 slices rye bread, toasted
2 tsp Dijon mustard
chopped fresh chives, for topping

Directions:

Cook the bacon in a large pot over medium heat until crisp. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings.

Increase the heat under 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, 10-12 minutes. Stir in the 2 cups of 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 cheddar 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, fresh pepper and additional cheese. (Makes 4 servings.)

*Recipe slightly adapted from Food Network Magazine March 2013.