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Apple and California Cheddar Cheese Soup

Apple and California Cheddar Cheese Soup

Yields 4 Servings

  • 2 tablespoons unsalted 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 Cheddar cheese (about 3/4 pound)
  • Salt, white pepper, and nutmeg, to taste
  • 1/4 cup heavy cream
  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.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,