1/2 cup finely chopped onion
1 tablespoon butter
2 medium baking potatoes, peeled and diced
2 cups apple cider
1/2 tsp dried thyme, crushed
dash cayenne pepper
1 medium cooking apple, peeled, coarsely chopped
1/2 cup milk
2 tablespoons all-purpose flour
4 ounces sharp cheddar cheese, shredded (1 cup)
fresh apple slices
1. 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.
2. Divide soup among serving dishes; top with apple slices and peppercorns. Makes 4 to 6 side-dish servings.