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This Apple Potato Leek Soup is super creamy, comforting, flavorful, and beyond easy to whip any night of the week!
It's the first day of fall today, and that (hopefully) means colder weather is on the way. Here 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 do 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.
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!
- Apples - I like to use half and half granny smith and gala, but you can use your favorites.
- 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 or Ghee
- Lemon Juice
- Salt & Pepper
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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 they look like really giant stalks of green onions.
How to Prep the Leeks
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 circles strips.
- Place the leeks into a bowl with cold water to rinse any dirt from them.
Why cut them 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
- Saute the leeks.
- Add the apple, potatoes, and broth, and let it simmer until the apple and potatoes start to fall apart.
- Next, add the spices and puree.
- Return the soup to the pot and then add lemon juice and additional salt and pepper to taste and 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.
Can you top this soup?
This soup is good on its own or you can top it. Some of my favorites are:
- Green Onions
- Fresh Thyme
- Cheddar Cheese
- Gluten-free French Bread for dipping
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 it.
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 several days just fine, though.
Apple Potato Leek Soup
- 3 Leeks
- 4 C Yukon Gold Potatoes Diced
- 1 C Gala Apple Peeled and Diced
- 1 C Granny Smith Apple Peeled and Diced
- 4 C Chicken Stock
- 4 TBS Butter or Ghee
- 4 Cloves Garlic Minced
- 1 TBS Parsley
- 1 ½ teaspoon Salt
- ½ teaspoon Oregano
- ½ teaspoon Basil
- 1 teaspoon Thyme
- 1 Bay Leaf
- 2 TBS Lemon Juice
- Prepare the leeks. (see above)
- 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 sauce another 1 minute or so until the garlic becomes grafrant.
- To the leeks and garlic add the apples, potatoes and broth and bring it to a boil.
- Reduce the temperature to low and let it simmer 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!