Adding apple to this classic soup brings tartness and sweetness
- 3 tbsp Butter or Cooking Oil
- 1 Leek, dark green leaves and root tip removed
- 4 cloves of Garlic, peeled, or 1 tsp of Garlic Powder
- 1 lbs Potatoes, washed
- 1 large, or 2 small Apples
- Salt and Pepper to taste
- Vegetable or Chicken Stock
- 1 Bunch Parsley, Optional
- Melt butter or warm oil in a large saucepan over medium heat.
- Remove and discard the dark green leaves and the root tip of the leek, leaving only the white and pale green section. Slice lengthwise and rinse under cool water to remove any grit. Thinly slice, then add to the pan. Sauté for 8-10 minutes, until they start to become tender.
- Mince the garlic and chop the potatoes into bite-sized pieces. Add both to the saucepan and sauté for 3-5 minutes more. Season with salt and pepper.
- Peel, core and chop the apples into bite-sized pieces. Add to the saucepan.
- Add enough stock to cover the vegetables and bring to a boil. Reduce heat to leave at a simmer, and cook, covered, for at least 20 minutes, until the potatoes are fork tender.
- While the soup simmers, finely mince your parsley, if using.
- At this point, you can serve the soup as it is for a more rustic dish. Or you can puree it, either in batches in a blender, or with an immersion blender, until mostly smooth. Be careful not to over-puree, as the potato starch can become gummy.
- Taste, seasoning further with salt and pepper if needed. Serve and add the parsley if using. Enjoy!