Potato Soup with Apples and Cheddar

This potato soup recipe is creamy, comforting, and just a little unexpected — made with Yukon Gold potatoes, sweet apples, sharp cheddar cheese, and a splash of heavy cream. It’s a cozy fall and winter soup that’s both familiar and elevated, with a velvety texture and sweet-savory flavor balance. Ready in under an hour, this easy potato soup is perfect for weeknights, holiday gatherings, or anytime you crave warm, nourishing comfort food.

Table of Contents

• A Cozy Twist on Potato Soup
• Why You’ll Love This Recipe
• Ingredients You’ll Need
• Substitutions & Variations
• How to Make Potato Soup with Apples & Cheddar
• How to Store & Make Ahead
• Other Soup Recipes to Make this Season
• Final Thoughts
• Connect with Me

A Cozy Twist on Potato Soup

Potato soup has always been one of my favorite cold-weather dishes, but I wanted to create something with a seasonal spin. This recipe is inspired by classic creamy potato soup with cheddar, but with a unique twist: apples. The apples add a gentle sweetness that balances the richness of the cheese and cream, making this version lighter, brighter, and just a touch more special.

I tested this recipe several times to perfect the texture — silky smooth with just the right thickness, flavorful without being heavy, and simple enough to make on a weeknight. It’s become a staple in my home, especially during apple season.

Why You’ll Love This Recipe

As a lifestyle and entertaining expert and recipe developer for food brands, I create recipes that are approachable, seasonal, and elevated with minimal effort. Here’s why this easy potato soup recipe deserves a spot in your rotation:

• Tested until perfect – Creamy, flavorful, and balanced.
• Sweet & savory twist – Apples bring brightness to the classic potato-cheddar combo.
• Simple ingredients – Nothing fancy, just pantry staples and fresh produce.
• Comfort food made lighter – Creamy without feeling too heavy.
• Flexible & customizable – Make it vegetarian, add bacon, or spice it up.

If you love homemade mac and cheese or cozy fall recipes, this soup will quickly become a favorite.

Ingredients You’ll Need

• Olive oil – For sautéing aromatics.
• Onion & garlic – Classic soup base that adds depth.
• Potatoes – Yukon Gold potatoes are ideal for creaminess; russet potatoes also work but may make the soup thicker and starchier.
• Apples – Choose a firm, slightly tart variety like Honeycrisp or Pink Lady. They add sweetness and balance.
• Vegetable broth – Or chicken broth if you prefer.
• Cheddar cheese – Freshly shredded sharp cheddar melts best.
• Heavy cream – For richness. You can also use Coconut Milk.
• White wine vinegar – A splash at the end brightens the flavors.
• Salt & black pepper – Essential for balance.

Substitutions & Variations

This soup is versatile — here are a few ways to adapt it:

• Make it vegetarian – Use vegetable broth (already in the recipe).
• Make it vegan – Use oat or cashew milk instead of cream, and swap in a plant-based cheddar.
• Add bacon – Stir in crispy bacon at the end or sprinkle on top for a loaded potato soup feel.
• Add herbs – Fresh thyme, rosemary, or sage pair beautifully with the apples.
• Make it spicier – Add a pinch of cayenne pepper or smoked paprika to the cheese sauce.
• Chunky vs. creamy – Blend half the soup for texture instead of going fully smooth.

How to Make Potato Soup with Apples & Cheddar

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth (or chicken broth)
• 3 cups potatoes, peeled and diced
• 2 cups apples, peeled and chopped
• Salt & pepper, to taste
• 1 tsp white wine vinegar
• ¼ cup heavy cream
• 1 cup sharp cheddar cheese, shredded

Directions

1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 10 minutes until softened.
2. Stir in garlic and cook for 2–3 minutes.
3. Add potatoes, apples, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
5. Stir in vinegar, cream, and cheese. Simmer over low heat for another 5–10 minutes until creamy and flavorful.
6. Taste and adjust seasoning. Serve hot, topped with extra shredded cheese, green onions, or croutons.

How to Store & Make Ahead

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months (though texture may change slightly).
• Reheat: Warm on the stovetop over medium-low heat, adding broth or milk to loosen if needed.
• Make ahead: Prepare the base (onions, garlic, potatoes, apples, broth) a day ahead and blend/finish with cream and cheese just before serving.

Other Soup Recipes to Make this Season

• Butternut Squash and Pear Soup
• Pumpkin and Lentil Soup
• Spiced Carrot and Ginger Soup
• Butternut Squash Soup with Coconut Milk
• Carrot and Celery Soup with Apples and Ginger
• A Lighter, Healthier Broccoli Cheddar Soup

Final Thoughts

This creamy potato soup with apples and cheddar is everything I love about fall cooking: cozy, seasonal, and simple enough for everyday dinners. It’s a comforting bowl of soup with an elegant twist, perfect for weeknights, holiday meals, or anytime you want to slow down and savor the season.

I hope this recipe inspires you to try something new with a classic. If you make it, leave a comment below or share a photo. I’d love to see how it turns out in your kitchen.

Connect with Me

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