Ingredients for Apple Cheddar Potato Soup
- 1 tablespoon vegetable oil
- 2 medium tart apples, peeled, cored and diced
- 3 medium russet potatoes (about 1 1/2 lbs), peeled and diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 teaspoon ground thyme
- 1/2 cup dry white wine
- 4 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
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How to Make Apple Cheddar Potato Soup
- Heat olive oil in a large saucepan over medium heat.
- Add the diced apples, potatoes, celery, and onion. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the thyme and cook for another minute until fragrant.
- Pour in the white wine and simmer for 2 minutes, allowing the alcohol to cook off.
- 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.
- 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.
- Return the soup to the saucepan.
- Reduce heat to very low. Stir in the shredded cheddar cheese and heavy cream until melted and smooth.
- In a small bowl, whisk together the milk and flour until smooth to create a slurry.
- Gradually whisk the milk-flour slurry into the soup, stirring constantly.
- Stir in the nutmeg and season generously with salt and pepper.
- Cook for 2-3 minutes, or until heated through. Do not boil, or the cheese will curdle.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
36g
Fat
98g
Carbs
8g
