Turn a proven combination — apples and cheese — into this creamy soup. Chunks of potatoes add heartiness. Garnish the soup with slices of Granny Smith apples for tart flavor; Pacific Queen apples are a sweeter alternative.

• ½ cup finely chopped onion
•  1 Tablespoon butter
•  2 medium baking potatoes, peeled and diced
•  2 cups apple cider
•  1 teaspoon snipped fresh thyme or ½ teaspoon dried thyme, crushed
•  ½ teaspoon salt
•  Dash cayenne pepper
•  1 medium cooking apple, peeled, coarsely chopped
•  ½ cup milk
•  2 Tablespoon all-purpose flour
•  4 ounces sharp Cheddar cheese, shredded (1 cup)
•  Fresh apple slices
•  Green Peppercorns

1. In large saucepan cook onion in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Add chopped apple; simmer, covered, 5 minutes or until potatoes are tender. In small bowl combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.
2. Divide soup among serving dishes; top with apple slices and peppercorns. Makes 4 to 6 side-dish servings