Apple Cheddar Soup



4 McIntosh apples, peeled and sliced
1 tsp. ground cinnamon
2 C. half & half
1/2 C. unsalted butter
1/4 C. chopped onion
3 T. all-purpose flour
4 C. chicken stock
1 tsp. salt
1 C. shredded cheddar

Combine apples, cinnamon and 1 cup half & half in a food processor or blender until smooth. Melt the butter, add onions and saute on low heat until translucent, about 3 minutes. Whisk in the flour and cook for 2 minutes. Whisk in the chicken stock, salt, apple puree and 1 cup half & half. Bring just to a boil and remove from heat. Stir in the cheddar until completely melted and incorporated. Serve warm.

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