Ingredients

• 1/2  cup finely chopped onion
• 1  Tbsp. butter
• 2  medium baking potatoes, peeled and diced
• 2  cups apple cider
• 1  tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1/2  tsp. salt
•   Dash cayenne pepper
• 1  medium cooking apple, peeled, coarsely chopped
• 1/2  cup milk
• 2  Tbsp. all-purpose flour
• 4  oz. sharp Cheddar cheese, shredded (1 cup)
•   Fresh apple slices
•   Green Peppercorns

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. In small bowl combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.

2. Divide soup among serving dishes; top with apple slices and peppercorns. Makes 4 to 6 side-dish servings