In a large saucepan, melt the butter on medium-high heat and sauté the onion.
Add the potatoes and apples and cook for 2 minutes more.
Bring to a boil and let simmer for 15 minutes or until the potato is tender.
Remove the thyme branch before processing the soup in the blender or with a standing mixer.
Put the soup back in the saucepan. Reheat and serve with a generous dollop of CRÈME Champfleury in each bowl.
Garnish with the diced apple and a few thyme leaves.
Note: This soup may also be served chilled.
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