Cheddar and Apple Soup


5 tbsp.                    Butter

1 c.                          Medium Onion, thinly sliced

1 ea.                       Large Potato, Peeled and Diced

2 tbsp.                    All-Purpose Flour

1 qt.                        Chicken Stock

16 oz.                     Cheddar Cheese Sauce

16 oz.                     Mussleman’s Applesauce

Salt and Pepper to Season


  • Heat butter over medum heat in large heavy gauge sauce pot
  • Add onion and cook until transluscent
  • Add flour and cook for 3-4 minutes
  • Add chicken stock and bring to a boil
  • Next add  diced potato and simmer until cooked
  • Puree soup with hand held mixer
  • Add cheddar cheese sauce and applesauce bring to a boil and season with salt and pepper
  • Serve piping hot