Creamy Potato Apple Soup

Well, there’s a distinct change in the weather, even here in sunny Queensland, with a little bit of a chill in the air in the evenings and mornings. It’s the perfect time to bring out comforting recipes like this Creamy Potato Apple Soup. Autumn and winter are my favourite seasons here on the Gold Coast – the skies are blue, the days are dry and sunny, and the crisp air is far more comfortable for me than the sticky humidity of summer (now I’m sounding like my mother, ha ha).

Which brings me to this budget friendly, quick and easy to make, nourishing soup. It’s a little winter warmer to mark the change in season as I LOVE me a bowl of soup.

I actually developed this recipe recently to support a great community program by The Fruit Box called The One Box – where fresh produce is purchased directly from local markets and suppliers and distributed to families doing it tough. I worked with a list of the ingredients available in the box and I came up with four recipes (using at least four ingredients available in the box – depending on seasonal availability). The Fruit Box then print my recipes onto beautiful designed recipe cards and distribute with the box. So the families receiving the food boxes not only get a box full of nourishment, but some recipe inspiration to turn the goodies into a delicious, nourishing meal.

So for this recipe, the ingredients I chose from what was available were onion, celery, potato and milk…and this simple soup was born!

Health benefits

Potatoes and sweet potatoes provide a healthy dose of fiber, potassium, and vitamin C, supporting immune function. Apples add natural sweetness along with antioxidants, and the broth or stock contributes protien and essential minerals.

Ingredients

This soup includes basic ingredients like potatoes, sweet potatoes, Granny Smith apples, and celery, simmered in a broth or stock of your choice and finished with a touch of milk for creaminess.

How to make this creamy potato apple soup

In a pan, begin by sautéing onion, cloves garlic, and celery in butter or olive oil until soft and fragrant. Add diced potatoes, sweet potatoes, apples, and chicken broth or stock, then season with salt and pepper. Simmer until the vegetables are tender and falling apart. Let the soup cool slightly before blending with milk to achieve a smooth and creamy texture.

Serving suggestions and how to store

Serve this apple and potato soup warm with a slice of sourdough bread or a sprinkle of fresh herbs for garnish. It pairs wonderfully with a side salad for a complete meal. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month. Reheat gently on the stove before serving.

Vary this creamy potato apple soup to suit your needs

For a dairy-free version, use olive oil and a nut-based milk. To make it vegetarian or vegan, choose vegetable stock and follow the dairy-free adjustments. If you’re avoiding onion, substitute it with finely chopped fennel. For a garlic-free variation, replace garlic with a pinch of cumin and cayenne pepper for a subtle, warming spice.

Creamy Potato Apple Soup

Prep 10 minutes minutes

Cook 15 minutes minutes

Total 25 minutes minutes

Serves: 4

This is a delicious blend of carbohydrate by way of the vegetables and apple, coupled with protein from the broth and milk.

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Ingredients

• 30 g butter or olive oil
• 1 large onion/s -peeled and roughly diced
• 2 clove/s garlic -peeled and sliced
• 2 stick/s celery -cut into pieces
• 2 potato/s (medium) (approx. 300g) peeled and diced
• 1 sweet potato/s (small) (approx. 100g) peeled and diced
• 2 Granny Smith apple/s (small) (approx.100g) peeled and diced
• 370 ml chicken broth or stock (1½ cups) or vegetable stock
• Sea salt and freshly ground black pepper -to taste
• 60 ml milk (of choice) (¼ cup)

Method

• In a large pot add the butter or oil with the onion, garlic and celery. Sauté over a low to medium heat for 5 minutes or so until the onion starts to soften.
• Add the potatoes, sweet potato, apples and broth or stock. Season with salt and pepper and bring to a high simmer. Cook until the potato is soft and falls apart (when skewered with a knife or fork).
• Allow to cool a little, add the milk and blend with a stick blender or in blender or food processor until smooth and creamy.

Thermomix

• Chop the onion, garlic and celery 5 seconds speed 5.
• Add the butter or olive oil and cook 5 mins, 100, speed 1.
• Add the potatoes, sweet potatoes, apple and broth or stock.
• Cook 15 mins, speed spoon, 100.
• Remove the lid and allow to cool for 15 minutes. Add the milk and blend 30 seconds, speed 5-6 (take care to gradually increase the speed).

Store

• Store in an airtight container in the fridge or freezer.

Make-ahead

• Re-heat in a pot over a low heat until just hot.

Variations

Dairy-free

Choose olive oil and a nut milk. 

Vegetarian and vegan

Use vegetable stock and for vegan the dairy-free variations. 

Onion-free

Replace the onion with fennel, finely chopped and sautéed as above.

Garlic-free

Replace the garlic with a pinch of cumin and cayenne pepper.

 

I'd love to hear how you enjoyed this soup. You can post a comment below and let me know. 

Course: Soup

Author: Georgia Harding

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