Apple Cheddar Potato Soup Recipe

Ingredients for Apple Cheddar Potato Soup

• Vegetable Oil
• Tart Apples
• 2 medium russet potatoes (about 1 pound), peeled and diced
• 2 stalks celery, finely chopped
• 1 medium yellow onion, chopped
• Ground Thyme
• White Wine
• Chicken Broth
• Cheddar Cheese
• Heavy Cream
• 1/4 cup milk
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground nutmeg
• White Pepper

How to Make Apple Cheddar Potato Soup

1. Heat olive oil in a large saucepan over medium heat.
2. Add the diced apples, potatoes, celery, and onion. Cook, stirring occasionally, until softened, about 5-7 minutes.
3. Stir in the thyme and cook for another minute until fragrant.
4. Pour in the white wine and simmer for 2 minutes, allowing the alcohol to cook off.
5. Add the chicken or vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 40-45 minutes, or until the potatoes are very tender.
6. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth, leaving some slight texture if desired. Work in batches if using a blender.
7. Return the soup to the saucepan.
8. Reduce heat to very low. Stir in the shredded cheddar cheese and heavy cream until melted and smooth.
9. In a small bowl, whisk together the milk and flour until smooth to create a slurry.
10. Gradually whisk the milk-flour slurry into the soup, stirring constantly.
11. Stir in the nutmeg and season generously with salt and pepper.
12. Cook for 2-3 minutes, or until heated through. Do not boil, or the cheese will curdle.
13. Serve hot and enjoy!