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.
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.
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.
Soup season is the best.
Leek Apple Cheddar Soup
- 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
- Heat butter and olive oil in a large pot or dutch oven over medium heat.
- Add leeks and apples and cook for about 10 minutes until softened.
- Add flour to the pot, stir and cook 1 minute.
- Add turmeric, salt and pepper taste and stir to coat.
- 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.
- Turn off heat and blend the mixture in batches in a blender until smooth. Or, you can use an immersion blender.
- Return soup to the pot, turn heat to medium and stir in cheese until melted.
- Ladle soup into bowls and garnish with walnuts and cranberries.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.