Ingredients 2 /12 cups shredded Apple Walnut Smoked (set aside ½ cup) 2 tbsp olive oil 1 small onion, diced ¼ cup diced celery 1 tbsp garlic 2 tbsp freshly chopped thyme 2 tbsp freshly chopped rosemary 1 lb ground pork 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp onion powder 1 tbsp chicken bouillon 1 tbsp dijon mustard ½ cup apple cider 1 tbsp cider vinegar 2x 32oz chicken broth 2 cups water 4-5 red potatoes cut into chunks 2 bay leafs 1 cup heavy cream Chopped bacon Recipe In a saucepan over medium heat add olive oil, onion, and celery. Saute 2-3 minutes until translucent. Add garlic through onion powder. Cook pork until browned and no pink is visible. Add chicken bouillon and mustard. Stir well. Add apple cider through potatoes. Simmer for 20-25 minutes or until potatoes are tender. Remove from heat. Stir in heavy cream and 2 cups of the shredded Apple Walnut Smoked. Mix until cheese is melted into the soup. Sprinkle each serving with bacon and cheese.