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1
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side.
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2
Transfer to paper towels to drain; let cool slightly, then roughly chop.
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3
Pour out all but 2 tablespoons of the drippings from the pot.
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4
Increase the heat under the pot to medium high.
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5
Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes.
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6
Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste.
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7
Bring to a simmer and cook until the potato is soft, 10 to 12 minutes.
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8
Stir in all but 2 tablespoons of the cheddar until melted.
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9
Working in batches, transfer the soup to a blender and puree.
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10
Return to the pot and season with salt and pepper.
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11
Meanwhile, preheat the broiler.
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12
Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese.
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13
Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares.
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14
Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
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15
Per serving: Calories 492; Fat 29 g (Saturated 15 g); Cholesterol89 mg; Sodium 1,098 mg; Carbohydrate 36 g; Fiber 4 g; Protein 23 g
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16
Photograph by Christopher Testani
