Apple and Cheddar Bisque

• 1 tablespoon olive oil
• 1 small onion, peeled and finely chopped
• 1 medium celery rib, finely chopped
• 1 small carrot, peeled and finely chopped
• 1 medium garlic clove, minced
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 medium granny smith apples, peeled and cut into 1/2-inch cubes
• 3 cups water
• 12 cup dry white wine
• 12 teaspoon dried thyme (divided use)
• 34 teaspoon salt (or as desired)
• 18 teaspoon fresh ground pepper
• 18 teaspoon cayenne pepper
• 1 12 cups cheddar cheese, coarsely shredded
• 12 cup half-and-half (can use fat-free)
• 2 teaspoons lemon juice

1. Heat olive oil over medium heat in a Dutch oven.
2. Add onion and saute until softened.
3. Add the celery, carrot and garlic.
4. Saute about 2 minutes.
5. Stir in potatoes, apples, water, wine, 1/4 teaspoons thyme, salt, pepper and cayenne.
6. Bring to a boil, reduce heat and simmer 30 minutes, until the vegetables are very soft.
7. Puree the soup in a food processor, adding remaining 1/4 tsp thyme, the cheese and half-and-half.
8. Process until smooth and strain through a sieve.
9. Pour into clean pan and heat over medium-low heat.
10. Stir in lemon juice and serve.

olive oil, onion, celery, carrot, garlic, potatoes, granny smith apples, water, white wine, thyme, salt, ground pepper, cayenne pepper, cheddar cheese, lemon juice

Taken from www.food.com/recipe/apple-and-cheddar-bisque-188456 (may not work)