Leek, Potato and Apple Soup

Seasonal, gluten free, vegetarian and tasty are just a few words to describe this dish, but the real appeal comes from the ability to make this meal in advance. Prep a pot on the weekend and dole out servings throughout the week. Add a healthy side salad and a hunk of bread for dinner or a few favourite crackers for a hot homemade lunch.

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.


1 Comment

  1. Trina on November 21, 2020 at 9:47 pm

    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!

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