Harvest Cheddar Soup

Here’s a really delicious and creative cheese soup recipe, especially good for the spring and summer. Tina discovered the recipe in The Costco Connection magazine – sent to all Costco members – and made it mostly using ingredients we bought at the Los Feliz store.

The white wine was legendary Two Buck Chuck Chardonnay from Trader Joe’s. I believe the nutmeg and thyme came from 99 Cents Only or Dollar King.

2 cups chicken broth
2 tablespoons white wine
½ medium onion, peeled
1 celery stalk, halved
2 Granny Smith apples, quartered with seeds removed
2 potatoes, baked and quartered
½ teaspoon dried thyme
½ teaspoon nutmeg
Pinch of white pepper
1 cup shredded cheddar cheese

First, put all the ingredients listed above – except the cheese -- in a blender container in the exact order listed above and secure the lid tightly.

Blend at high speed for 6 to 7 minutes or until heavy steam starts escaping from the lid’s plug or vent.

Reduce the blender’s speed and carefully remove the lid or the lid plug, then drop in the cheese and blend at a safe, non-splashing speed for 15 seconds. It makes around six delicious cups.

By the way, the Costco Connection is a slick monthly full of news and features related to Costco, as well as entertainment stories and first-rate interviews with celebrities. James Franco is profiled in the current issue. Lots of health, business and travel features, too.