Leek Apple Cheddar Soup

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Extra Virgin Olive Oil
• 3 whole Leeks, Ends Trimmed And Chopped
• 2 whole Green Apples, Peeled, Cored And Chopped
• 1/4 cups All-purpose Flour
• 1-1/2 teaspoon Turmeric
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1-1/2 cup Apple Cider
• 2-1/2 cups Vegetable Broth
• 2 cups Packed Grated Cheddar Cheese
• 2 Tablespoons Chopped Walnuts, For Garnish
• 2 Tablespoons Chopped Dried Cranberries For Garnish

1. Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add leeks and apples and cook for about 10 minutes until softened. Add flour to the pot, stir and cook 1 minute. Add turmeric, salt and pepper taste and stir to coat.
2. Add the apple cider and vegetable broth, bring to a boil, stir, then lower to a simmer and cook another 10-15 minutes until vegetables are very soft.
3. Turn off heat and blend the mixture in batches in a blender until smooth. Or, you can use an immersion blender and blend it right in the pot. Return blended soup to the pot, turn heat to medium and stir in cheese until melted.
4. Ladle soup into bowls and garnish with walnuts and cranberries.

butter, olive oil, leeks, green apples, ubc, turmeric, kosher salt, freshly ground black pepper, apple cider, vegetable broth, cheddar cheese, walnuts, cranberries

Taken from tastykitchen.com/recipes/soups/leek-apple-cheddar-soup/ (may not work)