Apple Potato Soup Recipe

Ingredients for Apple Potato Soup

• Red Onion
• Olive Oil
• Celery Ribs
• Leeks
• Garlic Cloves
• Tart Apples
• Russet Potatoes
• Celery Root
• 4 cups vegetable broth
• Apple Juice
• Fresh Ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Milk
• Fresh Chives
• Fresh Thyme
• Apple
• 1 tablespoon sugar
• 4 slices bacon (or bacon substitute), cooked and crumbled

How to Make Apple Potato Soup

1. Sauté 1 medium yellow onion, chopped, in 2 tablespoons olive oil over medium-low heat in a large soup pot or Dutch oven for 10 minutes, or until soft and translucent.
2. Add 2 stalks celery, thinly sliced, and 1 leek, thinly sliced and well-washed, and sauté for 5 minutes.
3. Add 2 cloves garlic, minced, and sauté for 2 minutes.
4. Stir in 2 pounds Yukon Gold potatoes, peeled and diced, 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and diced, 4 cups vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, or until potatoes are tender.
6. Meanwhile, preheat oven to 350°F (175°C). Thinly slice 1 medium apple using a mandoline or sharp knife.
7. Lightly coat a baking sheet with cooking spray. Arrange apple slices in a single layer.
8. Sprinkle with 1 tablespoon sugar and bake for 15 minutes, or until tender and slightly caramelized.
9. While apples bake, remove soup from heat and let cool slightly.
10. Carefully puree soup using an immersion blender or in a food processor in batches until smooth.
11. Return soup to the pot. Stir in 1 cup milk or half-and-half, 4 slices bacon (or bacon substitute), cooked and crumbled, and 2 tablespoons chopped fresh chives.
12. Cook over low heat, stirring occasionally, until heated through. Do not boil.
13. Ladle soup into bowls and garnish with baked apple slices, bacon crumbles, and extra chives.