Make Ahead Meal

• In a soup pot, melt butter over low heat.
• Add leeks and cook, stirring frequently, until tender (about 15 minutes).
• Stir in potatoes, apples, stock and cider and bring to a boil.
• Reduce heat and continue cooking until potatoes are tender, about 25 minutes.
• Using a hand blender in the pot or working in small batches in a food processor, purée soup until smooth (or desired consistency). If the soup is too thick, add more apple cider or broth.
• Season with salt and pepper.
• Reheat soup in the pot and, if using, add cream.
• Ladle into bowls and drizzle a little crème fraiche or plain yogourt over the top and garnish with apple slices.
• Serve soup hot or cold with whole wheat dinner rolls or bread sticks.

Good to know: Remove hidden dirt from leeks by soaking the slices in a bowl of cold water, rinse and then drain. If freezing leftover soup, omit cream until after the soup has thawed in the refrigerator.