Ingredients
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3 tablespoons butter
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1 medium onion, finely chopped
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2 tablespoons flour
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1 1/2 cups chicken broth
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1 cup apple juice
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2 cups half-and-half
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1/2 cup whipping cream
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1 dried bay leaf
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1 tablespoon apple juice concentrate
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1 dash cinnamon
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1 dash cayenne pepper
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3 cups sharp cheddar cheese, shredded
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1 teaspoon salt
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1 medium carrot, finely chopped
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1 large golden delicious apple, peeled, cored, and finely chopped
Instructions
- In a 4 quart dutch oven, melt butter over medium-low heat. Add apple and onion. Cook 12 to 15 minutes, stirring frequently until soft but not brown. Add carrot and cook 5 minutes more.
- Increase heat to medium. Add flour and cook for 1 minute, stirring constantly, until mixture thickens. Add 1/2 cup of the broth, stirring constantly with a wire whisk until incorporate. Add additional broth, 1/2 cup at a time, until all broth is incorporated. Add apple juice.
- Increase heat to high. Heat soup to boiling, stirring occasionally. stir well and add half-and-half, whipping cream and bay leaf. Reduce heat to medium-low and simmer gently for 15 minutes. Do not let boil or soup may curdle.
- Remove bay leaf. Add apple juice condentrate, cinnamon, and cayenne pepper. Gradually stir in cheese until completely melted and smooth, about 8 minutes.