Apple & Cheese Soup featuring Kraft Shredded Cheese with a Touch of Philadelphia


Ingredients
2 tbsp butter
4 McIntosh Apples peeled and chopped
2 carrots chopped
1 onion chopped
2 garlic cloves minced
1 tsp finely minced ginger
2 cups chicken or Vegetable broth 500 mL
2 cups apple cider 500 mL
1 Cup Milk
Salt and cayenne pepper to taste
2 cups Kraft Shredded Cheese with a touch of Philly 500 mL, Mexicana Mix

Instructions
  1. Melt butter over medium heat in a large saucepan. Saute the apples, carrots, onions, garlic, and ginger for 5 to 7 minutes - until onion begins to soften.
  2. Add broth and apple cider and bring to a boil, then reduce heat and simmer partially covered for 15 to 20 until vegetables are soft.
  3. Using a food processor or blender, puree until smooth.
  4. Return mixture to the saucepan and add the milk, returning to just a boil over medium-high heat.
  5. Whisk in cheeses until completely melted.
  6. Add salt and cayenne pepper to taste.
  7. Serve with crumbled bacon.


Original Recipes visit: Apple & Cheese Soup featuring Kraft Shredded Cheese with a Touch of Philadelphia @ frugalmomeh.com

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