Cheddar & Gouda Apple Soup

Maple, Apple, Gouda, and Bacon?! All these flavors are included in this delicious hearty soup, just in time for colder weather.

I am in love with this soup! It has so many different flavors… The hint of smokiness from the paprika, the richness of the sharp cheddar cheese and gouda, with some sweetness from the apples. And then the candied maple bacon rounds it all out in the most perfect way.

I’ll admit, when I first started putting this recipe together, I was a little skeptical about combining all of these ingredients. They’re each so strong and powerful and I was concerned that they might not harmonize the way I wanted them to. But, once I started blending everything together, I just could not wait for it to be done so I could have some.

The Organic Better Than Bouillon Roasted Chicken Base is so frequently used in my kitchen and I love it. The brand itself makes it so easy to make a quick broth or even just add a little extra flavor to the dishes when I’m cooking. If you don’t already have this, I highly recommend adding it to your pantry, especially since it’s gluten-free (and organic too!). Using it in this recipe really takes the flavor to a whole new level that you can’t get with regular chicken broth.

Cheddar & Gouda Apple Soup with Candied Maple Bacon

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Yield: 10-12 Servings

Author: Brittany Angell

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

soup

• large onion peeled, diced
• 6 garlic cloves
• 1 1/2 Tbsp Organic Better than Bouillon Roasted Chicken Base
• 4 Cups water
• 4 large diced apples
• 4 large diced potatoes
• 1 Tbsp maple syrup
• 2 Cups shredded gouda
• 4 Cups shredded cheddar (you can use more gouda if you like)
• 1 1/2 tsp Himalayan salt
• 1 1/4 Tsp black pepper
• 1 Tsp smoked paprika
• 1/8- 1/s Tsp cayenne pepper (to taste)

Candied Maple Bacon

• 1 lbs bacon
• 1/4 Cup maple syrup
• 1/4 tsp smoked paprika
• 1/8 to 1/4 Tsp cayenne pepper

Instructions

1. Preheat the oven to 375 degrees and line a sheet pan with parchment paper. Place the bacon on a sheet pan lined with parchment paper and drizzle the maple syrup over the bacon. Then sprinkle the paprika and cayenne on before placing into the oven for 30 minutes.
2. In a large pot with the chicken bouillon base and water, add the onions, garlic, potatoes, and apples cook for 20-30 minutes on medium heat until the potatoes are softened.
3. Once everything is soft, use an a hand immersion blender and puree until the soup is smooth. Then add the maple syrup, cheeses, salt, peppe, and spices. Reduce the heat to low and allow the cheese to melt.
4. Once the candied bacon is fully cooked, chop it up, and add it to the soup. Serve warm.
5. Store in a sealed container in the fridge for up to a week or in the freezer for one month.