A delightful and creamy soup combining the sweetness of apples with the sharpness of cheddar cheese.
Peel and dice the potatoes into small cubes.
Cut the potatoes evenly to ensure they cook at the same rate.
Peel and chop the apple into small pieces.
Use a sharp knife to make the task easier and safer.
In a large saucepan, melt the butter over medium heat and sauté the chopped onion until tender.
Stir frequently to prevent the onion from burning.
Add the diced potatoes, apple cider, thyme, salt, and cayenne pepper to the saucepan. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
Covering the pot helps retain moisture and cook the potatoes evenly.
Add the chopped apple to the saucepan and continue to simmer, covered, for an additional 5 minutes or until the potatoes are tender.
Check the potatoes with a fork to ensure they are soft.
In a small bowl, mix the milk and flour until smooth. Gradually stir this mixture into the soup and cook, stirring constantly, until the soup thickens and becomes bubbly.
Whisk the milk and flour thoroughly to avoid lumps in the soup.
Slowly add the shredded cheddar cheese to the soup, stirring until it is completely melted and the soup is smooth.
Add the cheese in small batches to ensure it melts evenly.
Serve the soup warm, garnished with a sprinkle of thyme or a few apple slices for decoration.
Serve with a side of crusty bread for a complete meal.
