Apple, Potato and Cheddar Soup

By Joanne Callahan

In a saucepan, heat 2 tablespoons of oil and add:

  • 3 medium Granny Smith apples that have been peeled, cored and chopped
  • 1 potato, peeled and chopped
  • 1 stalk of chopped celery
  • 1/4 cup finely chopped onion
  • 1/8 teaspoon of thyme

Sauté for 10 minutes. Stir in 1/4 cup white wine and simmer 2 minutes more. Add 5 cups of chicken broth and simmer for an additional 45 minutes. In blender or food processor, puree soup mixture, then return to saucepan. Over very low heat, stir in:

  • 4 cups of cheddar cheese
  • 1/2 cup heavy cream
  • 1/8 teaspoon of nutmeg
  • 1/8 teaspoon of white pepper

Cook until heated through, but do not boil or the cheese will curdle! Ladle soup into bowls and garnish with additional diced apples, if desired.