Creamy Potato-Apple Soup

Ingredients

• 1 cup apple cider 
• 1.5 oz cheese blue crumbled
• 0.3 cup cooking wine dry white
• 2 tablespoons chives fresh minced
• 1 teaspoon garlic minced
• 0.3 teaspoon ground nutmeg 
• 0.8 cup milk 1% low-fat ()
• 1 teaspoon olive oil 
• 8 oz onion peeled chopped
• 4 servings bell pepper 
• 2 pounds thin-skinned potatoes peeled cut into 1/2-inch chunks
• 0.5 teaspoon salt 
• 8 oz baking apples are apples that have a sweet-tart balance and hold their shape when such as fuji, peeled, cored, and sliced
• 2 slices at least of turkey bacon chopped (1 oz. total)

Equipment

• food processor
• bowl
• frying pan
• paper towels
• ladle
• blender
• slotted spoon

Directions

1. In a 5- to 6-quart nonstick pan over high heat, stir bacon until browned, 3 to 4 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
2. Add oil to pan; when hot, add onion, apple, and garlic. Stir often over medium heat until onion is very limp and beginning to brown, about 20 minutes.
3. Add wine and stir until evaporated, 3 to 4 minutes.
4. Add potatoes, 1/2 teaspoon salt, and 3 1/2 cups water; bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until potatoes mash easily, 25 to 30 minutes.
5. Meanwhile, in a 1- to 2-quart pan over high heat, boil apple cider until reduced to 1/4 cup, 8 to 15 minutes.
6. Add milk to potato mixture and, working in batches, whirl in a blender or food processor until smooth. Return to pan over low heat and stir in apple cider, cheese, nutmeg, and salt and pepper to taste. Stir often just until hot, 2 to 3 minutes. Ladle into bowls and top with chives and bacon.