Heat a large Dutch oven over medium heat.

Add the olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. 

Next add the garlic and thyme and cook for an additional minute. 

Add the apple, potatoes, and chicken stock. Season with salt and pepper to taste.

Bring the soup to a boil and then reduce the heat to low and simmer the soup until the potatoes are fork tender, about 15 minutes. 

Remove the soup from the heat and add the heavy cream.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can also use a high-speed blender, just be careful, the soup will be hot! 

Place the soup back over medium heat and add the cheddar cheese. Stir until the cheese has melted.

Season with additional salt and pepper, if needed. 

Storage: Store any leftover soup in an airtight container in the fridge for up to three days.