Creamy soup with ground apples and cheese

Directions

1. Cook the bacon over medium heat until it is golden brown and crispy. ⏱ ≈ 10 min
2. If the bacon is lean, add 1 tablespoon of oil while cooking. ≈ 3 min
3. Remove from the heat and drain on paper towels. ≈ 2 min
4. Add the butter and chopped onions to the same pan. ⏱ ≈ 7 min
5. Cook over medium heat for 2 minutes, until the aroma is released. ⏱ 2 min
6. Add the chopped garlic and cook for a few more minutes, until the onion is softened. ⏱ ≈ 10 min
7. Add the flour and cook for a few minutes to remove the raw flour taste. ⏱ ≈ 10 min
8. Gradually add the chicken broth to prevent the formation of lumps. ⏱ ≈ 10 min
9. Add the diced potatoes and a splash of milk, then simmer until the potatoes are tender. ⏱ ≈ 40 min
10. If you wish, you can blend half of the soup with an immersion blender and then incorporate it into the remaining soup. ≈ 4 min
11. This will give the soup a creamy and thick texture. ≈ 3 min
12. Season with salt and freshly ground pepper, then mix with the sour cream and half of the crispy bacon. ≈ 4 min
13. Cover the pan and let it simmer for 10 minutes. ⏱ 10 min
14. Add the Cheddar cheese, and serve hot, garnished with the remaining bacon and chopped chives. ≈ 2 min