Potato Soup with apples and brie cheese

Potato Soup with apples and brie cheese


  • 1 cup chopped yellow onion
  • 1/4 cup sliced leeks (whites only)
  • 4 large Granny Smith apples, cored, peeled and quartered, plus 1 Granny Smith apple, cored and sliced thinly, for garnish
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 3 cups fat-free evaporated milk
  • 6 small potatoes, peeled and sliced
  • 4 ounces brie cheese, cut into small cubes



  • Spray a soup pot with cooking spray. Add the onion, leeks and 4 of the 5 apples.
  • Sauté over medium heat until softened, 5 to 7 minutes.
  • Add the chicken broth, bay leaf, and thyme. Bring to a boil, reduce heat to low and simmer for about 15 minutes.
  • Remove the bay leaf. Turn off heat and set the mixture aside.
  • While the broth mixture is cooking, combine the evaporated milk and potatoes in a separate saucepan.
  • Cook over medium heat until the potatoes are tender, 15 to 20 minutes.
  • Stir frequently. Pour the potato mixture into the soup pot. Stir to mix evenly.
  • In a blender or food processor, puree the soup in batches until smooth, adding the pieces of brie cheese while pureeing.
  • Return the pureed batch to the soup pot and heat until warmed through.
  • Ladle into individual bowls and garnish with thin slices of apple. Serve immediately.

You can leave a response, or trackback from your own site.

Leave a Reply

счетчик посещений