1. In a large stockpot, heat oil over medium-high heat until fragrant.
2. Add soup mix, apples, salt, pepper and dried thyme to the pot; cook until vegetables and apples are tender (about 5 min.).
3. Add broth, cider, potato and rosemary sprig; bring to a boil.
4. Reduce heat; simmer, covered, until potatoes are fork-tender (10-15 min.).
5. Remove pot from heat; discard rosemary sprig. Using an immersion blender, blend soup until almost smooth.
6. Return pot to stovetop over low heat. Working in batches, transfer soup to a food processor or blender; blend until smooth. Pour each batch into a bowl or second pot while blending the remaining soup. When all batches are blended, return soup to pot on stovetop.
7. Add cheese; stir occasionally until melted.
8. Season with salt and pepper to taste; serve immediately with desired garnishes.

Tasty Tips:

• Dried herbs have a more concentrated flavor profile than fresh herbs. As a general rule, substitute 1 tsp. dried herbs for 1 tbsp. fresh.
• The soft white exterior of Brie cheese, known as the rind, is edible. Leave it on to add a more complex, earthy taste to this soup.
• To make a bread bowl, slice about ½" off the top of a crusty artisan loaf (such as sourdough). Scoop out the center, leaving about ½" of bread around the sides and bottom. Save the trimmed bread for dunking.

Find It!

• Find Kowalski's Fresh Soup Mix in the Prepared Produce Section along with Fresh Stew Mix, Chili Starter and Mirepoix.
• Find Kowalski's Apple Cider seasonally in the Produce Department.
• Find Kowalski's Signature Brie in the Specialty Cheese Department.