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


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filed in: Soups + Stews
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  1. Tina muir

    I would never have thought of this combination, but it sounds lovely, and leek is a vegetable I just do not use often enough. We had it a lot when i was in England, but since i moved here, I pretty much forgot about it. I love that green! What a beautiful color!

  2. Caroline

    Wow, Gina! This soup is so beautiful and vibrant! Such a great combination of my favorite flavors…but honestly, I’d have never thought to put this all together…I can’t wait to try it! Pinning to make for dinner tomorrow night! I’ve got everything I need to make it!

  3. Krista @ Joyful Healthy Eats

    The color of that soup is what makes the pictures pop so much and makes me want to grab a spoon right away and dig in.

    Now if only you could pass that cool fall NY weather down here to Texas… ugh.. dying down here in the heat. But still eating soup… because gosh darnit its stinking fall and soup is “my jam” in the fall!

    Loving this dish Gina, seriously can’t wait to make it!

    1. Running to the Kitchen Post author

      haha. It sounds that way through the first snowstorm, then it gets old. Real fast. ;)

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  6. Julie

    I just made the soup and mine looks more yellow/orange (think orange squash soup); I halved recipe, but used 2 leeks and white sharp cheddar. Great flavor, topped with fresh chopped cranberries and nuts. Super easy

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  9. Toni Jooss

    This soup is delicious even without the cheese! Adding cranberries is a master stroke. It not only enlivens because of the color combinations but it taste wonderful. Thank you so much for a wonderful recipe!

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