Main Dishes, Recipes, Soups

Apple Cheddar Bacon Soup with Cheesy Croutons

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

At first glance, this is an unlikely soup. Apples, cheddar, and bacon? “Pass!” you might be thinking. But hold up just a minute… cheddar and bacon is a classic combo, right? And you’ve heard of the whole cheddar cheese with apple pie thing, right? And applewood smoked bacon is totally a thing. So let’s put it all together–apples, cheddar, bacon. Not so unlikely after all! (And pssttt… I made a fabulous Maple Apple Pie Crisp with Cheddar Crust and Bacon Crumb Topping a couple years back!) And if you need further convincing, just think of it this way: this soup has the sweet and salty thing down pat.

Cheesy soup gets dressed up with sweet apples, salty bacon, and ooey gooey cheesy croutons!

And it’s utterly delicious. Next time you’re in the mood for an interesting new soup recipe, check out this one! I’m sure you’ll love it. 🙂

one year ago: Spicy Ranch Chicken Rice Skillet
two years ago: Chocolate Coffee Bundt Cake
three years ago: Strawberry Yogurt
four years ago: Cumin-Scented Cabbage Salad
five years ago: Extraordinary Grilled Cheese
six years ago: Best Egg Salad

Apple Cheddar Bacon Soup with Cheesy Croutons

  • Servings: 4
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from What Megan’s Making


  • 3 slices bacon
  • 1 1/2 cup diced onion
  • 2 cups apples, peeled and chopped (about 2 medium)
  • 1 large potato, peeled and diced
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups no-sugar-added apple juice
  • freshly ground black pepper
  • 8 ounces shredded sharp cheddar cheese
  • 2 slices sourdough or rye bread, toasted
  • 1 teaspoon whole grain dijon mustard


Cook bacon in a large stockpot set over medium heat until crisp. Remove to paper towel to drain. Meanwhile, remove most of grease from pot, leaving about 2 tablespoons.

When bacon is cool, chop into small pieces and set aside.

Combine the onion, apples, and potato in the stockpot and saute over medium high heat until onion and apples are soft, about 8-10 minutes. Pour in chicken broth and apple juice, then bring to a boil. Reduce heat to a simmer and cook until potato is soft, about 10 minutes. Remove from heat and season with pepper, then stir in almost all the cheese, reserving 3 tablespoons. When cheese is melted, use an immersion blender to puree soup until smooth.

Meanwhile, preheat the broiler. Spread the toasted bread with dijon and evenly divide reserved cheese between slices. Broil–watching carefully!–until cheese is bubbly and melted. Remove from oven, cool for a couple minutes, then slice into bite-sized squares. Serve soup with bacon, cheese croutons, and lots of black pepper. Enjoy!

Chicken, Main Dishes, Recipes

Apple Cream Chicken

So, you know those amazing chicken dinners that look complicated and time consuming and fancy and are definitely worthy of a special occasion? Like your husband’s birthday [two months ago]? Well, this is one of them. Except… this can be made in under 30 minutes and really isn’t that complicated at all! Score! Less time on dinner equals more time watching episode after episode of 24, more time making birthday pie for the birthday boy, and more time writing my thesis. Except wait!!! My thesis is turned in, done, submitted online, and accepted. And I am graduated! You can now call me Sarah the Pajama Chef, MLS, MA. Woohoo!

Apple Cream Chicken | The Pajama Chef

To celebrate from afar, you should totally make this chicken. It’s creamy and sweet and just so good! It comes together in a snap, and let’s face it–apple cream sauce is a much better way to serve boring ‘ole chicken. When sliced sauteed apples are added to the mix as well, it’s even better!

Apple Cream Chicken | The Pajama Chef

If you’re not a fan of sweet main dishes, then I wouldn’t recommend this recipe. But if you are… waste no time in enjoying it! I’ve made it several times over the past few years and we pretty much never have leftovers. It is that good! Enjoy! 🙂

Apple Cream Chicken [adapted from The Taste of Home Cookbook]
click to print


  • 4 boneless skinless chicken breast halves, thinly sliced
  • 1 tablespoon olive oil
  • 1 cup apple juice
  • 1 teaspoon lemon juice
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 small apples, thinly sliced [I used a Golden Delicious and a Gala]
  • 1 tablespoon cornstarch
  • 1/2 cup fat free half and half
  • 1 1/2 teaspoons dried parsley
  • hot cooked rice


Heat oil in a large skillet over medium-high heat, then brown chicken for 4 minutes on each side. Meanwhile, whisk together apple juice, lemon juice, rosemary, and pepper. Pour over chicken, then add apple slices to skillet.

Reduce heat to medium-low, then cover and cook for 10 minutes or until chicken is cooked through. Remove chicken and cover to keep warm.

Stir together cornstarch and half and half, then add to liquid and apples in skillet. Bring to a boil, then cook and stir for 2 minutes or until thickened. Add dried parsley, then return chicken to skillet and heat through.

Serve over hot cooked rice.

Time: 30 minutes.

Yield: 4 servings.

Linked up with Weekend Potluck.