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Apple & Cheese Soup

Updated: Nov 1

An out-of-this-world autumn soup that tastes like fresh slices of apple and cheese.


Use an apple-shaped cookie cutter to make cheesy soup toasts!

It is difficult to describe just how delectable this simple yet sophisticated soup is. Only a handful of ingredients cook briefly and combine to make a light and creamy soup that is both a little sweet and a touch sour. There are lots of cheddar cheese soups, but what makes this soup a true standout is Beemster, a hard, robust Dutch cow's milk cheese similar to a classic Gouda. The color of Beemster is an intensely beautiful apricot and the flavors are nutty and buttery. Potatoes help to thicken the soup, making this a gluten-free recipe. If gluten is not a concern, garnish this soup with some homemade croutons for a total knockout dish!


Equipment: cutting board; chef's knife; dry and wet measuring cups; measuring spoons; peeler; box grater; Dutch oven or stockpot; wooden spoon; blender or food processor; rubber spatula

Any potatoes you have on hand will work well with this soup (new potatoes are pictured here).

Soup Ingredients:

2 tablespoons vegetable oil 1 large onion, finely diced

1 pound russet potatoes, peeled and diced

2 large apples (any variety), peeled, seeded, and diced

3 cups of chicken (or vegetable) stock

2 cups apple cider

12 ounces Beemster or Gouda cheese, shredded

kosher salt and ground white pepper

Optional Garnishes:

homemade croutons

cheese toast

pumpkin seeds


ILOC tip: use what is fresh, local, and possibly already in your kitchen. A blended soup like this is very forgiving; virtually any kind of apple or potato will work well.

1. Heat a stockpot or Dutch oven over medium-high heat and add the vegetable oil, swirling the pan to coat the bottom. Add the onion, potatoes, and apples. Sprinkle with kosher salt and sauté for approximately 10 minutes, until the onions and apples have softened but are not at all brown.


2. Add the stock and apple cider. Bring the soup to a boil, then reduce heat to low to simmer. Cook uncovered for 10-15 minutes, until the potatoes have softened. 3. Add the shredded cheese and mix well until the cheese melts, about one minute.



4. Carefully pour the soup in the blender in two batches. Blend until smooth.


ILOC tip: remove the spout cover on the blender's top and place a clean dish towel over the opening both to allow some steam to escape and to protect yourself as you blend the soup on a low speed. Blending hot soup can be dangerous without this easy precaution. It's all about technique, not torture!

5. Return the blended soup to the pot and season to taste with more kosher salt and ground white pepper.


"White pepper has a sharp flavor that compliments the apple cider and Beemster notes; it also disappears in the exquisite cream-colored soup in contrast to how ground black pepper would call attention to itself."

6. Keep the soup warm, covered, over low heat. Serve with homemade buttery croutons, cheese-topped toast, or pumpkin seeds.


Store in an airtight container in the refrigerator up to one week.


Makes 6-8 servings.



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