Leek Apple Cheddar Soup

Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add leeks and apples and cook for about 10 minutes until softened. Add flour to the pot, stir and cook 1 minute. Add turmeric, salt and pepper taste and stir to coat.

Add the apple cider and vegetable broth, bring to a boil, stir, then lower to a simmer and cook another 10-15 minutes until vegetables are very soft.

Turn off heat and blend the mixture in batches in a blender until smooth. Or, you can use an immersion blender and blend it right in the pot. Return blended soup to the pot, turn heat to medium and stir in cheese until melted.

Ladle soup into bowls and garnish with walnuts and cranberries.