Apple, Potato and Cheddar Soup
Serves 8
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
1/4 cup white wine
5 cups chicken broth
4 cups grated cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
Diced unpeeled apple (optional)
In large saucepot, heat oil. Add apples, potato, celery, onion, and thyme. SautT 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes.
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, diced apples.
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