Apple Potato Soup Recipes

ROASTED APPLE, ONION, AND POTATO SOUP

Steps:

• Toast the fennel seeds in a small dry skillet over medium heat, shaking, until aromatic. Transfer the toasted seeds to a spice mill, and grind to a fine powder. Reserve 1 1/2 teaspoons of the ground fennel. (Any remaining ground fennel may be saved in an airtight container.)
• Heat oven to 450 degrees with rack in center. Spray a 9 by 12 3/4 by 2 1/2-inch roasting pan with cooking spray. Arrange the onions and the potatoes in pan. Core 2 apples, and add to pan. Spray onions, potatoes, and apples with cooking spray, and sprinkle with the cumin, reserved fennel, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 25 minutes. Remove apples from pan, and let cool. Using a spatula, turn vegetables over, and continue to roast, 25 to 40 minutes, or until onions are tender when pierced with a knife.
• Set aside 2 cooked potato quarters and 2 cooked onion quarters; cut into bitesize chunks, and reserve. Transfer remaining onions and potatoes to a food processor. Add 1/2 cup of chicken stock to pan; place over medium-high heat. Scrape up any cooked-on bits with a wooden spoon, and add the warm liquid to food processor. Add 1 1/2 cups stock to processor. Puree until smooth. Transfer puree to a stockpot. Remove peel from 2 cooked apples. Add the flesh to food processor. Add 1 1/2 cups stock, and puree until smooth. Transfer to the stockpot, stir, and warm over medium heat. (If soup is too thick, add the remaining 1/2 cup stock, and warm.) Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Meanwhile, peel and core the remaining apple; cut into 1/2-inch chunks. Spray a skillet with cooking spray. Cook over medium high heat, 8 to 12 minutes, until chunks are golden brown.
• To serve, add apple, potato, and onion chunks to soup, and warm over medium heat. Season to taste. Sprinkle with tarragon.

APPLE CHEDDAR POTATO SOUP

Steps:

• In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
• Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
• Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
• Over very low heat, stir in cheese and cream.
• In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
• Serve.

APPLE-CHEDDAR SOUP WITH BACON

Steps:

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
• Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
• Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

BUTTERNUT SQUASH SOUP WITH APPLES AND POTATOES

Steps:

• Note: I used 1½ pounds of frozen cut up butternut squash. If you use frozen, just roast with the other vegetables for 45 minutes, stirring halfway through.
• Preheat oven to 400 degrees.
• Cut squash in half, scoop out and discard the seeds, and brush the exposed flesh with half the olive oil.
• Peel and chop the onions into large chunks. Chop the carrots in half. Peel the garlic cloves.
• Toss the carrots, onions, and garlic with the rest of the oil.
• Place the carrots, garlic, and onions on a foil-lined baking sheet along with the squash, cut side down.
• Roast the vegetables for 45 minutes. Remove everything but the squash. Roast the squash for another 15 minutes.
• Peel the apples and cut them into large chunks. Peel and cut the potatoes into medium-sized chunks.
• Place them in the soup pot along with the broth and thyme.
• Add the scooped out flesh of the squash and the roasted vegetables and garlic. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Remove from the heat and allow to cool slightly. Remove the thyme stems.
• Using a blender or food processor, puree the soup. Return it to the pot and reheat gently.
• Salt and pepper to taste.

POTATO, LEEK AND APPLE SOUP

Steps:

• Saute the leeks in the butter until soft (use a large pot).
• Add apple and potato to the leek and cook for a further 2 minutes.
• Add rest of ingredients to pot and simmer until apple and potato is cooked.
• Let soup cool slightly and then puree.
• Add more tumeric, curry powder and S & P to your taste. Water can be added if it is too thick.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
• Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

APPLE-POTATO SOUP

Steps:

• Saute onion in hot oil over medium-low heat in a soup pot or Dutch oven 10 minutes or until soft and translucent. Add celery and leek and saute 5 minutes. Add garlic and saute 2 minutes.
• Stir in apples and next 8 ingredients (through pepper). Bring to a boil, reduce heat and simmer, uncovered, 45 minutes.
• Meanwhile, preheat oven to 350 and thinly slice apple for apple rings using a mandoline if possible. Lightly coat a baking sheet with cooking spray, and place apple slices in a single layer on sheet. Sprinkle with sugar and bake about 15 minutes. Sprinkle evenly with salt, if desired.
• Remove soup from heat and let cool slightly. Process with an immersion blender, or place soup in a food processor or blender and process in batches until smooth. Return to pot.
• Stir in milk or half-and-half and next 2 ingredients; cook over low heat, stirring occasionally, until hot. Top with oven-baked apple slices, bacon (vegetarian or regular or crispy pancetta) and chives.