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apple leek potato soup

Apple Potato Leek Soup

Sara Vaughn
This Apple Potato Leek Soup is super creamy, comforting, flavorful, and beyond easy to whip up any night of the week!
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine American
Servings 8
Calories 246 kcal


  • 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!


See notes above.
Keyword 30 minutes, apple, fall, leek, potatoes, soup