Best 3 Potato Leek And Apple Soup Recipes

In the realm of culinary delights, potato leek and apple soup emerges as a symphony of flavors, a comforting and versatile dish that warms the soul on chilly evenings. This delectable soup, rooted in traditional European cuisine, offers a harmonious blend of starchy potatoes, tender leeks, and the sweet-tart essence of apples, harmoniously simmered in a creamy broth. Whether you seek a light and refreshing lunch or a hearty dinner, this soup promises to transport your taste buds on a culinary journey. Let us embark on a gastronomic adventure as we uncover the secrets to crafting the perfect potato leek and apple soup, exploring variations, and discovering the culinary artistry behind this timeless recipe.

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SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE

Sweet Potato Soup With Ginger, Leek and Apple image

This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.

Provided by Martha Rose Shulman

Categories one pot, soups and stews, appetizer, main course

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil or butter
2 leeks, white and light green parts only, cleaned and sliced
4 teaspoons minced fresh ginger
2 1/4 pounds orange sweet potatoes (like jewel yams or garnet yams), peeled and diced
1/2 pound Yukon gold or russet potatoes, peeled and diced
1 to 1 1/4 pounds tart apples, like Braeburn or Granny Smith, peeled, cored and diced
2 quarts water
Salt to taste
Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnish

Steps:

Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1123 milligrams, Sugar 13 grams, TransFat 0 grams

CELERIAC, POTATO, LEEK AND APPLE SOUP

Celeriac, Potato, Leek and Apple Soup image

A sweet and savory mixture that works well as a soup. I've always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet and savory mixture works very nicely as a soup. I like to strain this soup after I purée it to get a velvety texture.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield 16 to 18 demitasse servings or 8 bowls

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
1 large russet potato (about 3/4 pound), peeled and diced
2 granny smith or braeburn apples, cored, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
Freshly ground pepper to taste
Slivered celery leaves for garnish

Steps:

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1681 milligrams, Sugar 12 grams

POTATO, LEEK AND APPLE SOUP

Potato, Leek and Apple Soup image

Make and share this Potato, Leek and Apple Soup recipe from Food.com.

Provided by Ness73

Categories Low Protein

Time 30m

Yield 2 Litres, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 -2 medium leek, sliced
2 medium potatoes, 2cm diced
2 Granny Smith apples, peeled, cored and diced
1/2 teaspoon turmeric
1 -2 teaspoon curry powder
2 liters chicken stock
salt and pepper

Steps:

Saute the leeks in the butter until soft (use a large pot).
Add apple and potato to the leek and cook for a further 2 minutes.
Add rest of ingredients to pot and simmer until apple and potato is cooked.
Let soup cool slightly and then puree.
Add more tumeric, curry powder and S & P to your taste. Water can be added if it is too thick.

Nutrition Facts : Calories 344.9, Fat 9.3, SaturatedFat 3.5, Cholesterol 22.9, Sodium 761.9, Carbohydrate 50.4, Fiber 4, Sugar 17.9, Protein 15.6

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for this soup because they're creamy and hold their shape well.
Don't overcrowd the pot: If you add too many potatoes to the pot, they won't cook evenly. Work in batches if necessary.
Use a good quality vegetable broth: The broth is the base of the soup, so make sure it's flavorful. You can use store-bought broth or make your own.
Don't boil the soup: Bring the soup to a boil, then reduce the heat and simmer for at least 30 minutes. This will allow the flavors to develop and the potatoes to become tender.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
Serve the soup with your favorite toppings: Some popular toppings for potato leek and apple soup include croutons, bacon, and cheese.

Conclusion:

Potato leek and apple soup is a delicious and comforting soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste. With its creamy texture, savory flavor, and hint of sweetness, this soup is sure to be a hit with everyone at your table. So next time you're looking for a warm and hearty meal, give potato leek and apple soup a try. You won't be disappointed.