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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Wonderfully rich, but healthful, dish for fall or anytime! Serve with bread and salad. Ingredients:
1/2 cup finely chopped onion |
1 tablespoon butter |
2 yukon gold potatoes, peeled and diced |
2 cups apple cider |
1 teaspoon snipped fresh thyme |
1/2 teaspoon salt |
1/8 cayenne pepper |
1 medium cooking apple, peeled, coarsely chopped |
1/2 cup milk |
2 tablespoons all-purpose flour |
4 ounces sharp cheddar cheese, shredded (1 cup) |
fresh apple, slices (to garnish) |
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.
2. In small bowl combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.
3. Divide soup among serving dishes; top with apple slices.
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