Leek, Potato and Apple Soup
By 
You’ll Need
- 3 Tbsp butter
- 2 cups leeks (white part only), thinly sliced
- 3 medium potatoes, peeled and chopped
- 2 green apples, cored, peeled and chopped
- 5 cups chicken or vegetable stock
- 1 cup apple cider
- Salt and pepper to taste
- ½ cup cream (optional)
- Creme fraiche or plain yogourt
Prep and Cook
- 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.
This is an excellent soup! I used old red apples instead of green and it was still delicious! Also my soup was a quite runny/thin so I used potato starch to thicken it. I needs to be mixed in cold water then poured in the soup otherwise you get congealed lumps. It was a hit with my soup loving family!