Apple and Cheddar Soup

Ingredients

  • ½ cup finely chopped onion
  • 1 Tbsp butter
  • 2 medium baking potatoes, chopped and peeled (~ 3 cups)
  • 2 cups chicken broth + more for thinning
  • ¼ cup apple cider
  • 1 tsp snipped fresh thyme (or ½ tsp dried)
  • ½ tsp salt
  • dash cayenne pepper, optional
  • 1 medium apple, coarsley chopped
  • ½ cup milk
  • 2 Tbsp flour (any flour is great and use gluten-free, if you need)
  • 1 cup shredded sharp cheddar cheese (~ 4 oz)

For Serving

  • apple slices
  • black pepper
  • toasted crusty bread, crumbled
  • bacon bits

Instructions

  • Warm butter in a large saucepan and saute the onion until tender.
  • Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes
  • Add chopped apple; simmer, covered, 5 minutes or until potatoes are tender.
  • In a small bowl, combine the 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, peppercorns, crumbled croutons, and bacon bits