Chunks of apples and potatoes make a surprising and satisfying addition to this cheese soup recipe.



Ingredient Checklist


Instructions Checklist
  • 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.

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

Nutrition Facts

352 calories; 16 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 48 mg cholesterol; 527 mg sodium. 651 mg potassium; 32 g carbohydrates; 4 g fiber; 10 g sugar; 12 g protein; 583 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 273 mg calcium; 2 mg iron;

Reviews (1)

27 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: Unrated
I actually thought this came out great, wasn't expecting too much. I used a good amount of thyme and cayenne, Fuji apples, and spiced cider. Added cardamom instead of peppercorns. I like that it wasn't sooo cheesy. Healthy and very filling.