Apple-Cheddar Soup

This is a 2007 Better Homes and Gardens recipe that I found filed among my 8 or 10 notebooks of recipes I gathered from the Internet, magazines and library cookbooks. It’s a handy way to use any leftover cider, but it’s also worth buying it just for this recipe.

I make a few changes, such as adding more thyme – one of my favorite herbs and a great perennial – and cooking the soup a bit longer before adding the flour-milk mixture. I also doubled it so we could enjoy it for a few days; it tastes even better the second day and we like soup as a main course. I’ve incorporated my changes. I don’t remember what I served with this; I’m catching up on posts I meant to make earlier. I’m guessing salad and bread, though.

Apple-Cheddar Soup

1 cup finely chopped onion
2 tbsp. butter
4 medium baking potatoes, peeled and diced
4 cups apple cider
1 heaping tbsp. snipped fresh thyme or 1 1/2 tsp. dried thyme, crushed
1 tsp. salt
Dash cayenne pepper
2 medium cooking apples, peeled, coarsely chopped (I used Granny Smiths)
1 cup milk
4 tbsp. all-purpose flour
8 oz. sharp Cheddar cheese, shredded (2 cups)
Fresh apple slices
Green Peppercorns (optional; Joe’s not crazy about pepper, so I skipped it)

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.

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