Apple-Cheddar Soup

Chunks of apples and potatoes make a surprising and satisfying addition to this cheese soup recipe.



by 12  people


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Ingredients
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    1/2  cup 
    finely chopped onion
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    1   tablespoon 
    butter
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    2   
    medium baking potatoes, peeled and diced
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    2   cups 
    apple cider
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    1   teaspoon 
    snipped fresh thyme or 1/2 tsp. dried thyme, crushed
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    1/2  teaspoon 
    salt
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    Dash cayenne pepper
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    1   
    medium cooking apple, peeled, coarsely chopped
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    1/2  cup 
    milk
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    2   tablespoons 
    all-purpose flour
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    4   ounces 
    sharp Cheddar cheese, shredded (1 cup)
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    Fresh apple slices
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    Green Peppercorns

Directions
1.
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.
2.
Divide soup among serving dishes; top with apple slices and peppercorns. Makes 4 to 6 side-dish servings.
Nutrition information
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 (g) 32, Cobalamin (Vit. B12) (g) 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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