2 tablespoons vegetable oil
3 medium Granny Smith apples, peeled, cored and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme, or 1/2 minced fresh
1/4 cup white wine
5 cups chicken broth
4 cups grated Cheddar cheese
1/2 cup whipping cream
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 diced unpeeled apple (optional)


1. In large saucepot, heat oil. Add apples, potato, celery, onion and thyme. Saute 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes.
2. In blender or food processor, puree soup mixture. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg and pepper. Cook just until heated through--do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, with diced apples.

Apples and Cheddar cheese are a classic combination, paired here in a rich soup.

Apple, Potato and Cheddar Soup
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