Cheddar and Apple Soup


5 tbsp Butter
1 cup Medium Onion, thinly sliced
1 ea Large Potato, Peeled and Diced
2 tbsp All-Purpose Flour
1 qt. Chicken Stock
16 oz Muy Fresco Cheddar Cheese Sauce
16 oz 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