Apple-Potato Soup with Cheddar Cheese

2 T olive oil
3 granny smith apples, peeled, and diced
2 russet potatoes, peeled and diced
1 stalk celery, chopped
1/4 cup chopped onion
1 tsp fresh thyme leaves
½ cup Kenwood Chardonnay
5 cups chicken or vegetable stock
2 cups grated sharp white cheddar cheese
½ cup heavy cream
1 pinch nutmeg
¼ tsp white pepper

Enjoy with

Sonoma County Chardonnay


In a large pot sauté apples, onion, potato, and celery until soft. Season with salt and add wine and simmer for 5 minutes. Add stock and simmer 30 minutes more. Remove from heat and puree in blender until smooth. Return to pot and add fresh thyme, cream, cheddar, nutmeg and pepper. Heat just until soup is hot. Do not boil…or cheese will curdle.

Serves 6

~Chef Robin Lehnhoff-McCray