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California Cheddar and Apple Soup



– 2 tablespoons unsalted Real California Butter – 4 cups peeled, cored and chopped Granny Smith apples (about 3 large) – 1 cup peeled and diced Russet potatoes – 1/3 cup dice celery – 1/2 cup diced white onion – 1/4 teaspoon dried thyme – 1/4 cup white wine – 4 cups chicken stock – 3 cups shredded white Real California Cheddar cheese (about 3/4 pound) – Salt, white pepper, and nutmeg, to taste – 1/4 cup Real California Heavy Cream
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1. In a large saucepan, over medium heat, melt the butter. Sauté apples, potatoes, celery, onion and thyme until translucent, about 10 minutes. Add white wine to deglaze the pan. Cook about 1 minute.

2. Add chicken stock, bring to a boil, reduce heat, and simmer for 30 minutes. Transfer to a blender and puree until smooth. Over medium heat, reheat the soup and slowly add cheese, seasonings, and cream. Cook until cheese is melted and soup is hot, but do not boil. Garnish as desired.