Prep: 20 minutes
Cook: 20 minutes
add to shopping list 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
Nutrition Facts
- Calories 352,
- Total Fat (g) 16,
- Saturated Fat (g) 10,
- Monounsaturated Fat (g) 4,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 48,
- Sodium (mg) 527,
- Carbohydrate (g) 32,
- Total Sugar (g) 10,
- Fiber (g) 4,
- Protein (g) 12,
- Vitamin A (DV%) 0,
- Vitamin C (DV%) 31,
- Calcium (DV%) 27,
- Iron (DV%) 9,
- Percent Daily Values are based on a 2,000 calorie diet
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A very original soup recipe, I used rosemary for lack of thyme and it was delicious!
1/12/2010 12:08:07 PM Report AbuseI made this for our family Thanksgiving Dinner last year. I got raves. It is so simple, makes a great presentation and taste delicious!
10/28/2009 08:37:24 AM Report Abuse