Chunks of apples and potatoes make a surprising and satisfying addition to this cheese soup recipe.
Recipe from Better Homes and Gardens
4 to 6
1/2 cup finely chopped onion
1 tablespoon butter
2 medium baking potatoes, peeled and diced
2 cups apple cider
1 teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 teaspoon salt
Dash cayenne pepper
1 medium cooking apple, peeled, coarsely chopped
1/2 cup milk
2 tablespoons all-purpose flour
4 ounces sharp Cheddar cheese, shredded (1 cup)
Fresh apple slices
In large saucepan cook onion in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Add chopped apple; simmer, covered, 5 minutes or until potatoes are tender. In small bowl combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.
Divide soup among serving dishes; top with apple slices and peppercorns. Makes 4 to 6 side-dish servings.
Per Serving: cal. (kcal) 352, Fat, total (g) 16, chol. (mg) 48, sat. fat (g) 10, carb. (g) 32, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 10, pro. (g) 12, vit. A (IU) 583, vit. C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 527, Potassium (mg) 651, calcium (mg) 273, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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