Creamy Apple Cheddar Potato Soup

This soup does wonders on a cold winter day. Before making it, though, you’ll want to make sure your blender is big enough to handle the task.

Ingredients:

• 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

Directions:

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 bring the soup to a full boil because the cheese and cream will curdle. Serves 8.