APPLE, POTATO, AND CHEDDAR CHEESE SOUP

Ingredients:

2 tablespoons unsalted butter

2 cups leeks, trimmed to white, rinsed and thinly sliced

3 Yukon gold potatoes, peeled and sliced

2 tart cooking apples, peeled, cored and sliced

2-1/2  cups Chicken or Vegetable Stock or water

1/2 cup whipping cream

1-1/4 cup milk brought to a boil and strained

1-1/2 cups grated cheddar cheese

Sea salt and freshly ground white pepper to taste

Directions:

Melt the butter in a heavy saucepan.  Add the leeks, potatoes and apples.  Cover the pot and sweat the ingredients for 5 minutes.  Add the stock or water to cover, and bring to a simmer over medium high heat.  Partially cover the pot and simmer until the ingredients are just tender. Coarsely puree the soup

Return to the heat, stir in the whipping cream and milk.  Bring just to the simmer.  Blend in the grated cheese.  Remove from the heat. Season to taste with salt and pepper.

Yield: 6 servings