Cheddar Apple Soup

Tamara Stimpson

Nothing hits the spot quite like a soup made with seasonal fruits and veggies!



1/4 cup unsalted butter

2 small apples, peeled, cored and chopped

2 small leeks, finely sliced

1 carrot, peeled and diced

1 stalk of celery, diced

1/4 cup all-purpose flour

2 1/2 cups chicken broth (homemade is best, but low sodium store bought is also fine)

1 1/2 cups apple cider/juice

1 tsp curry powder

1 tsp ground cumin

Pinch hot pepper flakes

2 cups grated cheddar cheese

1 cup Parmesan


  • Melt butter in a large Dutch oven or pot, add apples, leeks, carrots and celery and saute until softened. Add flour and stir in to the vegetables.
  • Stir in broth, cider, curry powder, cumin and pepper flakes. Bring to a boil and reduce heat. Simmer until the apples and vegetables are tender.
  • Using an immersion blender, or in batches in a food processor or blender, puree the soup. Return to the pot and bring to a simmer. Whisk in the cheeses and stir until melted.
  • ENJOY!

*To prepare leeks, cut off the root end and slice lengthwise in half. Under running water, rinse in between all the layers of the leek to remove any grit. *