This Apple Potato Leek Soup is super creamy, comforting, flavorful, and easy to whip any night of the week. This soup is perfect on cold fall and winter days!
It's the first day of fall today, and that (hopefully) means colder weather is on the way. Here, in the last few years, we've cooled down and have our first freeze within the next few weeks. This year, we seem to be hanging onto the heat of summer just a bit longer.
Of course, that is not going to stop me from starting to enjoy all the fall flavors or soup because, well, I love soup season, haha.
What flavors come to mind when you think of fall? Is it pumpkin? Is it Apple? I'm a total apple girl, and that is always my first love of fall when they are nicely in season, and I want to cook with them all the time.
From savory to sweet, they really do bring out the best of the flavors in recipes, and it's one of the reasons why I LOVE this Apple Potato Leek Soup.
Other apple favorites are Cinnamon Apple Granola and Caramel Apple Pound Cake, and who wouldn't want a cup of this warm spiced apple cider?
If you like to browse more apple recipes, I have compiled a list of 22 Gluten-Free Apple Recipes.
Jump to:
Why You Will Love This Soup?
This twist on classic potato leek soup takes it over the top with so much flavor. You won't believe how creamy it is without any cheese or heavy creams. It's deeply satisfying and oh-so-cozy; it will warm you up inside and out.
- It's Quick and Easy to Make!
- Thick and Creamy!
- Full of Flavor!
- Always a crowd-pleaser!
- Perfect for Making Ahead of Time!
Ingredients
- Apples - I like to use half and half Granny Smith and Gala, but you can use your favorites.
- Leeks - A leek is in the onion family. It has a mild, slightly sweet, and tangy flavor to it, and it looks like really giant stalks of green onions.
- Potatoes - I prefer Yukon gold potatoes, but you can use what you like. I do not tend to peel the potatoes first, so it leaves more texture in the final soup, but you can peel them if you prefer or use something like a russet potato.
- Chicken Stock - or veggie stock for vegetarian
- Butter - You can adjust the amount of butter based on your preferences.
- Lemon Juice - Adds a touch of brightness and acidity to balance the flavors of the soup.
- Herbs - You'll need parsley, oregano, basil, thyme, and bay leaf.
- Salt & Pepper: To season the soup. Adjust according to your taste.
What is a Leek?
My girls always say the joke from Cloudy with a Chance of Meatballs 2 - Lookout, there is a leek in the boat! - whenever I make something with leeks. But if you don't know what a leek is, I promise you'll like it.
But what is it? A leek is in the onion family. It has a mild, slightly sweet, and tangy flavor to it, and it looks like really giant stalks of green onions.
Which Part of Leek is Best for Soup?
You only use the light green and white part of the leeks and discard the rest. This can easily be done in a few simple steps.
- First, cut off the root.
- Then, cut off the upper dark green parts of the stalks.
- Slice the remaining section in half lengthwise.
- Take the sliced halves and cut them into thin slices that look like little half-circle strips.
- Place the leeks into a bowl with cold water to rinse any dirt from them.
Why Cut Leeks in Half?
Leeks are known for holding onto a lot of dirt, so slicing them this way and then placing them into a bowl of cold water helps remove dirt easily.
You can cut them into circles and then rise if you prefer, but I like to cut them in half so dirt doesn't hide as easily.
How to Make Apple Potato Leek Soup?
- Heat the pan over medium-low heat. Add the sliced leeks and butter. Cook them until they begin to soften. Don't let the leeks brown. Add the garlic and saute for another minute or so.
- Add the apples, potatoes, and leeks, and then bring it all to a boil. Lower the heat and let it cook slowly until the apples and potatoes break down in the broth.
- Once the apples and potatoes are soft, they should be easy to mix into the soup. Put the soup in a blender or food processor and pulse it a few times to make it thick.
- Add the lemon juice and more salt and pepper to taste.
- And it's ready. Enjoy!
If you want a thinner soup, you can add additional broth, cream, or even coconut cream when blending to reach the desired consistency. If you want it thicker, let the mixture simmer longer to remove more liquid.
How to Serve Apple Leek Soup?
You can serve Apple Potato Leek Soup with a lot of different side dishes, and it will still taste great. Some ideas for sides that go well with the soup are:
- Gluten-free Crispy Chicken Sandwiches
- Gluten-free French Bread for dipping
- Grilled Chicken Ceasar Salad
- Crispy Cheddar Crusted Chicken
Toppings
This soup is good on its own, but you can also garnish it with a variety of toppings. Some of my favorites are:
- Chives
- Green Onions
- Fresh Thyme
- Cheddar Cheese
- Bacon
Can You Prep This Soup Ahead of Time?
Yes, you can! Chop the apples and veggies and store them in an airtight container in water in the fridge until you are ready to cook them. You can even make the soup entirely and warm it up when you are ready to eat it.
Note: This is not a recipe I would recommend freezing. Potatoes tend to become grainy, and it can leave this soup with an odd texture. It does hold in the fridge for up to 3 days just fine, though.
Check out more Soup Recipes
📖 Recipe
Apple Potato Leek Soup
Ingredients
- 3 Leeks
- 4 cup Yukon Gold Potatoes Diced
- 1 cup Gala Apple Peeled and Diced
- 1 cup Granny Smith Apple Peeled and Diced
- 4 tablespoon Butter or olive oil for vegan
- 4 Cloves Garlic Minced
- 4 cup Chicken Stock or vegetable stock for vegan
- 1 tablespoon Parsley
- 1 ½ teaspoon Salt
- ½ teaspoon Oregano
- ½ teaspoon Basil
- 1 teaspoon Thyme
- 1 Bay Leaf
- 2 tablespoon Lemon Juice
Instructions
Prepare the leeks
- First, cut off the root. Then, cut off the upper dark green parts of the stalks. Slice the remaining section in half lengthwise. Take the sliced halves and cut them into thin slices that look like little half-circle strips. Place the leeks into a bowl with cold water to rinse any dirt from them.
Make the Soup
- In a dutch oven over medium-heat, add the sliced leeks and butter and saute until they start to soften. Do NOT brown the leeks.
- Add the garlic and saute for another minute or so until the garlic becomes fragrant.
- To the leeks and garlic, add the apples, potatoes, and broth and bring it to a boil.
- Reduce the temperature to low, cover with a lid, and let it simmer for about 20-25 minutes or until the potatoes and apples start to fall apart in the broth.
- Once the apples and potatoes are very soft, you should be able to gently smash them into the soup. Transfer the soup to a food processor or blender and pulse until a thick soup consistency is formed.
- Return the soup to the pot, add the lemon juice and additional salt and pepper to taste.
- Top if desired and enjoy!
Leave a comment.