In a large Dutch oven, drizzle in the olive oil and heat over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and fragrant.

Stir in the minced garlic and fresh thyme. Cook for an additional minute until aromatic.

Add the diced Granny Smith apples and Yukon Gold potato. Pour in the chicken stock and season with salt and pepper.

Bring the mixture to a boil, then reduce it to a gentle simmer. Cook uncovered for about 15 minutes, or until the potatoes are fork-tender.

Remove the pot from heat and stir in the heavy cream. Blend the soup until smooth and creamy.

Return the pureed soup to medium heat and gradually stir in the shredded cheddar cheese until melted.

Ladle the soup into bowls and serve with a sprinkle of fresh thyme or crispy bacon.