Skip to Content

Leek Apple Cheddar Soup


This leek apple cheddar soup is sweet, creamy and topped with chopped walnuts and cranberries.

I had a distinct vision of what this soup would end up looking like days before making it. In my head it was a warm yellowy orange, a visual representation of the loads of cheddar melted into the apples and leeks.

But then I got to actually making it and realized puke green was a more likely outcome.

Good news is leeks, apples and cheddar taste nothing like puke and everything like warm fall deliciousness.

Leek apple cheddar soup

I was at Trader Joe’s yesterday (at noon on a Sunday, sometimes I question my sanity) which had gourds, pumpkins and mums galore in pretty much every crevice of the store tempting me every time I turned the cart up another aisle. I somehow walked away with only three small white pumpkins and a $3.99 fall bouquet.

I came home, pulled the fall and Halloween decorations out of the closet, arranged my bouquet on the table and got this soup going on the stove while Ulysses lit the chiminea out on the deck. We put on sweatshirts and wrapped our hands around a steaming bowl of this leek apple cheddar soup for dinner while Ginger chased acorn obsessed squirrels up trees in the backyard.


Cheddar apple leek soup

I can’t really say I love New York too often but right now with the weather, the leaves and this soup, I’m digging it.

Leek Apple Cheddar Soup

Leek Apple Cheddar Soup

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This leek apple cheddar soup is sweet, creamy and topped with chopped walnuts and cranberries.


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 3 leeks, ends and tops trimmed, chopped
  • 2 green apples, peeled and chopped
  • 1/4 cup all purpose flour
  • 1 1/2 teaspoons turmeric
  • salt and pepper
  • 1 1/2 cups apple cider
  • 2 1/2 cups vegetable broth
  • 2 cups packed grated cheddar cheese
  • chopped walnuts for garnish
  • chopped dried cranberries for garnish


  1. Heat butter and olive oil in a large pot or dutch oven over medium heat.
  2. Add leeks and apples and cook for about 10 minutes until softened.
  3. Add flour to the pot, stir and cook 1 minute.
  4. Add turmeric, salt and pepper taste and stir to coat.
  5. Add the apple cider and vegetable broth, bring to a boil, stir then lower to a simmer and cook another 10-15 minutes until vegetables are very soft.
  6. Turn off heat and blend the mixture in batches in a blender until smooth. Or, you can use an immersion blender.
  7. Return soup to the pot, turn heat to medium and stir in cheese until melted.
  8. Ladle soup into bowls and garnish with walnuts and cranberries.
Nutrition Information:

Amount Per Serving: Calories: 423Total Fat: 18gCarbohydrates: 50gProtein: 16g


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Roasted Red Pepper Feta Stuffed Potato Skins
Pumpkin Pie Chia Pudding Parfaits
Skip to Recipe