Apple & Cheese Soup featuring Kraft Shredded Cheese with a Touch of Philadelphia

Ingredients

2 tbsp butter

4 McIntosh Apples peeled and chopped

2 carrots chopped

1 onion chopped

2 garlic cloves minced

1 tsp finely minced ginger

2 cups chicken or Vegetable broth 500 mL

2 cups apple cider 500 mL

1 Cup Milk

Salt and cayenne pepper to taste

2 cups Kraft Shredded Cheese with a touch of Philly 500 mL, Mexicana Mix

Instructions

Melt butter over medium heat in a large saucepan. Saute the apples, carrots, onions, garlic, and ginger for 5 to 7 minutes – until onion begins to soften.
Add broth and apple cider and bring to a boil, then reduce heat and simmer partially covered for 15 to 20 until vegetables are soft.
Using a food processor or blender, puree until smooth.
Return mixture to the saucepan and add the milk, returning to just a boil over medium-high heat.
Whisk in cheeses until completely melted.
Add salt and cayenne pepper to taste.
Serve with crumbled bacon.