Ingredients for 6 servings:
1. 2 tablespoons vegetable oil
2. 3 tart apples, peeled, cored, and chopped
3. 1 large potato, peeled and diced
4. 2 stalks celery, chopped
5. 1/4 cup finely chopped onion
6. 1/4 teaspoon ground thyme
7. 1/4 cup white wine
8. 3 1/2 cups chicken broth or 3 1/2 cups vegetable broth
9. 3 1/2 cups shredded cheddar cheese
10. 1/2 cup heavy cream
11. 1/3 cup milk
12. 2 tablespoons flour
13. 1/8 teaspoon nutmeg
14. 1/4 teaspoon white pepper

Directions:
1. In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
2. Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
3. Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
4. Over very low heat, stir in cheese and cream.
5. In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through–do not boil or cheese will curdle.
6. Serve.