Considering yesterday was the unofficial start to summer, the days of soup for dinner are probably behind us for a few months. I love making soups; aside from a lot of chopping, they are quick and easy one pot meals that load you up with leftovers for days. I also highly recommend an immersion blender, if you don’t have one yet. Much simpler, less messy, and easier to clean then a real blender as far as soup is concerned.

So a few weeks ago, sensing that my soup days were numbered for the season, I decided to make a big batch of apple, cheddar and sweet potato soup. It was delicious, and pretty sweet so it sort of fulfilled the role of both lunch and dessert quite well. I adapted it from a Food Network Magazine recipe for squash-apple soup, based mainly on convenience. It was no longer squash season at our coop grocery store, so I subbed in sweet potatoes, and I skipped the apple cider and proscuitto components because they were expensive. Besides, the soup was sweet enough with the potatoes and the meat was just for garnish.

So if you find yourself a little chilly this summer — perhaps you work in a highly A/C’ed office — here’s an idea for a quick and yummy lunch.


Sweet Potato, Apple & Cheddar Soup

Adapted from Food Network Magazine

makes 4 servings – I doubled this because I like lots of leftovers

4 tablespoons unsalted butter

1 medium onion, thinly sliced

2 medium apples, thinly sliced

1 1/2 cups chopped peeled sweet potatoes

Kosher salt and freshly ground pepper

1/2 teaspoon dried sage

2 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1 cup milk

2 cups grated sharp cheddar cheese, plus more for garnish

Chopped chives, for garnish (optional)


Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples and sweet potatoes. Season with salt and pepper and cook until the onion is soft, about 8 minutes.

Stir in the sage and flour. Add 1/2 cups of broth and cook over high heat, stirring, until thickened. Add the rest of the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Add the cheese to the soup and stir over medium-low heat until melted. Puree with an immersion blender (or in a regular blender in batches) until smooth; season with salt and pepper. Garnish with more cheese and chives, if using.

What’s your favorite one pot meal?