Creamy Potato-Apple Soup

• 2 slices turkey bacon (1 oz. total), chopped
• 1 teaspoon olive oil
• 1 onion (about 8 oz.), peeled and chopped
• 1 tart apple (about 8 oz.), such as Fuji, peeled, cored, and sliced
• 1 teaspoon minced garlic
• 1/4 cup dry white wine
• 2 pounds thin-skinned potatoes, peeled and cut into 1/2-inch chunks
• About 1/2 teaspoon salt
• 1 cup apple cider or juice
• 3/4 cup low-fat (1%) milk
• 3 to 4 tablespoons crumbled blue cheese (about 1 1/2 oz.)
• 1/4 teaspoon ground nutmeg
• Pepper
• 2 tablespoons minced fresh chives

1. In a 5- to 6-quart nonstick pan over high heat, stir bacon until browned, 3 to 4 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add oil to pan; when hot, add onion, apple, and garlic. Stir often over medium heat until onion is very limp and beginning to brown, about 20 minutes. Add wine and stir until evaporated, 3 to 4 minutes.
2. Add potatoes, 1/2 teaspoon salt, and 3 1/2 cups water; bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until potatoes mash easily, 25 to 30 minutes.
3. Meanwhile, in a 1- to 2-quart pan over high heat, boil apple cider until reduced to 1/4 cup, 8 to 15 minutes.
4. Add milk to potato mixture and, working in batches, whirl in a blender or food processor until smooth. Return to pan over low heat and stir in apple cider, cheese, nutmeg, and salt and pepper to taste. Stir often just until hot, 2 to 3 minutes. Ladle into bowls and top with chives and bacon.

turkey bacon, olive oil, onion, apple, garlic, white wine, potatoes, salt, apple cider, lowfat, blue cheese, ground nutmeg, pepper, fresh chives

Taken from www.myrecipes.com/recipe/creamy-potato-apple-soup (may not work)