Apple-Potato Soup
Ingredients
- Soup ⓘ
- 1 red onion, chopped ⓘ
- 2 tablespoons olive oil ⓘ
- 3 celery ribs, chopped (1 1/2 cups) ⓘ
- 2 leeks, halved lengthwise and chopped ⓘ
- 3 garlic cloves, minced
- 4 tart apples, peeled and chopped (about 2 pounds) ⓘ
- 3 russet potatoes, peeled and chopped (about 1 3/4 pounds) ⓘ
- 1 large celery root, peeled and chopped (about 3/4 pound) ⓘ
- 1 1/2 quarts vegetable broth ⓘ
- 1 cup apple juice ⓘ
- 1 tablespoon minced fresh ginger ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 1/4 teaspoons pepper ⓘ
- 1/2 cup milk or 1/2 cup half-and-half ⓘ
- 2 tablespoons chopped fresh chives ⓘ
- 1 tablespoon fresh thyme, chopped ⓘ
- Apple rings (use 1 per serving for garnish) ⓘ
- 1 apple, very thinly sliced ⓘ
- 1 -2 tablespoon sugar ⓘ
Instructions
- Saute onion in hot oil over medium-low heat in a soup pot or Dutch oven 10 minutes or until soft and translucent. Add celery and leek and saute 5 minutes. Add garlic and saute 2 minutes.
- Stir in apples and next 8 ingredients (through pepper). Bring to a boil, reduce heat and simmer, uncovered, 45 minutes.
- Meanwhile, preheat oven to 350 and thinly slice apple for apple rings using a mandoline if possible. Lightly coat a baking sheet with cooking spray, and place apple slices in a single layer on sheet. Sprinkle with sugar and bake about 15 minutes. Sprinkle evenly with salt, if desired.
- Remove soup from heat and let cool slightly. Process with an immersion blender, or place soup in a food processor or blender and process in batches until smooth. Return to pot.
- Stir in milk or half-and-half and next 2 ingredients; cook over low heat, stirring occasionally, until hot. Top with oven-baked apple slices, bacon (vegetarian or regular or crispy pancetta) and chives.
Nutrition & Diet Analysis (per serving)
1071
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).