Welcome to the savory side of autumnal fruit! Apple's natural sweetness brings out the rich flavor of bacon and cheddar in this warm and comforting soup.
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 lb. baking potato es (about 2), peeled, finely chopped
2 cups apple cider
1 tsp. chopped fresh thyme
dash ground red pepper (cayenne)
1 Granny Smith apple, peeled, chopped
1/2 cup milk
2 Tbsp. flour
1 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
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.
Substitute 1/2 tsp. dried thyme leaves for the fresh thyme.
Serve topped with a dash of ground allspice or nutmeg.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.