Creamy Apple Cheddar Soup

What You Need:

• 2 TBSP canola oil
• 3 medium Granny Smith apples, peeled, cored, and chopped
• 1 potato, peeled and chopped
• 1 stalk celery, chopped
• 1/4 C onion, chopped fine
• 1/8 tsp. ground thyme
• 1/4 C white wine
• 5 C chicken broth
• 4 C Cheddar cheese, shredded
• 1/2 C heavy cream
• 1/8 tsp. nutmeg
• 1/8 tsp. pepper

How to Make It:

• Heat the oil to hot but not smoking in a large soup pot over medium heat.
• Place the apples, potato, celery and onion into the hot oil.
• Cook together for 5 minutes.
• Stir in the thyme and continue cooking an additional 5 minutes.
• Pour the wine into the pot and stir well.
• Pour in the chicken broth and continue cooking 35 minutes.
• Pour the entire mixture into the blender.
• Puree until smooth.
• Return the mixture to the soup pot.
• Turn heat to lowest temperature.
• Stir in the cheese and cream.
• Sprinkle with the nutmeg and pepper.
• Continue cooking on low until heated through about 15 minutes.
• Be careful not to being the soup to a boil or the cheese and cream will curdle.

Serves 8

This soup does wonders on a cold winter day.  Serve it with a sandwich for a full and delicious meal.

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