Leek, Potato and Apple Soup

Leek, Potato and Apple Soup

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

  • 1
    In a soup pot, melt butter over low heat.
  • 2
    Add leeks and cook, stirring frequently, until tender, about 15 minutes.
  • 3
    Stir in potatoes, apples, stock and cider and bring to a boil.
  • 4
    Reduce heat and continue cooking until potatoes are tender, about 25 minutes.
  • 5
    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.
  • 6
    Season with salt and pepper.
  • 7
    Reheat soup in the pot and, if using, add cream.
  • 8
    Ladle into bowls and drizzle a little crème fraiche or plain yogourt over the top and garnish with apple slices.
  • 9
    Serve soup hot or cold with whole wheat dinner rolls or bread sticks.

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