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© Meredith Corporation. All rights reserved. Used with permission.
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring, until tender. Stir in potatoes, cider, thyme, salt and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add chopped apple; simmer, covered, for 5 minutes or until potatoes are tender.
Combine milk and flour in a small bowl; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.
Divide soup among serving dishes; top with apple slices and peppercorns.