Apple Cheddar Cream Soup

2 tablespoons canola oil
3 apples, peeled, cored and diced
1 potato, peeled and diced
1 stalk celery, diced
1/2 onion grated or chopped finely
5 Cups chicken broth
4 Cups cheddar cheese, shredded
1/2 cup milk
dash of nutmeg
dash of pepper

In soup pot, heat oil. Saute apples, potato, celery and onion. Cook about 5 minutes. Add in chicken broth. Puree in blender. Pour back into soup pot. Add cheese and milk. Stir until cheese melts on medium-low heat. Add nutmeg and pepper. Heat through and serve.