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Apple Cheddar Sweet Potato Soup

Apple cheddar sweet potato soup is simmered until the sweet potatoes are fork-tender, then blended smooth and finished with cream and sharp cheddar. Granny Smith apple adds a bright note to this creamy, savory soup.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 1 Granny Smith apple medium, peeled, cored, and diced
  • 2 cloves garlic minced
  • 2 lb sweet potatoes about 3 medium, peeled and cut into 1-inch cubes
  • 4 cups low-sodium vegetable broth
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.5 cup heavy cream
  • 8 oz sharp cheddar cheese freshly shredded

Equipment

  • 1 5-quart Dutch oven or soup pot
  • 1 Immersion blender

Method
 

  1. Melt the butter in a 5-quart Dutch oven or soup pot over medium heat.
  2. Add the onion and apple and cook for 5 to 7 minutes, stirring occasionally, until the onion is softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the sweet potatoes, vegetable broth, salt, pepper, and thyme.
  5. Bring the soup to a boil over high heat.
  6. Reduce the heat to medium-low.
  7. Partially cover the pot.
  8. Simmer for 20 to 25 minutes, until the sweet potatoes are easily pierced with a fork.
  9. Puree the soup in the pot with an immersion blender until smooth.
  10. Stir in the heavy cream.
  11. Warm the soup over low heat for 2 to 3 minutes.
  12. Remove the pot from the heat.
  13. Add the cheddar a handful at a time and stir until melted.

Notes

For the smoothest texture, add the cheddar gradually after removing the pot from the heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy can affect the texture. Lactose-free cream and cheddar can be used as a dietary swap.