Directions

• Preheat the oven to 375 degrees and line a sheet pan with parchment paper. Place the bacon on a sheet pan lined with parchment paper and drizzle the maple syrup over the bacon. Then sprinkle the paprika and cayenne on before placing into the oven for 30 minutes.
• In a large pot with the chicken bouillon base and water, add the onions, garlic, potatoes, and apples cook for 20-30 minutes on medium heat until the potatoes are softened.
• Once everything is soft, use an a hand immersion blender and puree until the soup is smooth. Then add the maple syrup, cheeses, salt, peppe, and spices. Reduce the heat to low and allow the cheese to melt.
• Once the candied bacon is fully cooked, chop it up, and add it to the soup. Serve warm.