Light Cabot Cheddar & Vermont Apple Soup

Ingredients

2 tablespoons Cabot Unsalted Butter
½ cup minced sweet onion
¼ cup minced shallot
2 cups peeled and diced Yukon gold potatoes
6 cups peeled, cored and diced MacIntosh apples
6 cups chicken or vegetable stock or broth
2 cups apple cider
10 ounces Cabot Lite75 Sharp Cheddar, grated (about 2½ cups)
8 ounces Cabot Lite50 Sharp Cheddar, grated (about 2 cups)
Salt and ground black pepper to taste

Directions

MELT butter in large pot over medium heat. Add onion and shallot and cook, stirring, until translucent, about 2 minutes.

ADD potato and cook, stirring, for 5 minutes longer. Stir in apples. Add chicken broth and cider and bring soup to boil. Reduce heat to maintain gentle simmer and cook until potatoes are tender.

REMOVE soup from heat and whisk in cheeses until melted. In blender, puree soup in batches. Season with salt and pepper.