Nicola Potato & Cheddar Soup


Bill wrote up this recipe in honor of the cold dreary weather today while waiting for his delayed flight! It is soup weather indeed.
3 tablespoons olive oil
1 medium onion, thinly slice
.75 cup apple cider
2 # potatoes, peeled and diced
4 1/2 cups stock chicken or vegetable stock
1/2 cup heavy cream (half-and-half will work as well)
2 apples, small dice
I bottle dark beer (optional)
2 tsp. butter
1 cup shredded cheddar cheese

In a soup pot, heat the oil. Add the onions and cook for a few minutes until starting to turn golden. Add the cider and cook until it reduces somewhat. Add the potatoes, stock and beer, bring to a boil, simmer it, covered. Whisk the cheddar in off the heat.
Blend, in small batches, in a blender. Be VERY careful and pulse the liquid. If too thick, add some water. It won’t deter from the flavor.
Once the soup is all blended, add the cream. In a small pan, melt the butter. When it melts, add in the apple chunks, and cook for a couple of minutes until they start to get a bit caramelized. Garnish Soup with carmelized apples.

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