Cooking with Chef Bryan - Apple and Potato Soup

This Apple and Potato Soup is a delightful fusion of creamy potatoes and sweet apples, creating a warm, comforting dish that’s perfect for any season. The earthy richness of the potatoes pairs beautifully with the natural sweetness of the apples, making it a hit for family dinners or a cozy lunch. It’s simple to prepare and ideal for beginners or seasoned cooks looking for a unique twist on classic comfort food. Serve it as an appetizer for your next dinner party or enjoy it as a wholesome main dish with crusty bread. Packed with flavor and nutrients, this soup is sure to become a favorite in your recipe rotation.

Ingredients

2 tablespoons butter

1 medium onion, diced

2 cloves garlic, minced

4 medium potatoes, peeled and diced

2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced

4 cups vegetable broth

1 cup whole milk or cream

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

Chopped fresh parsley, for garnish

Instructions

1) Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until soft and fragrant, about 3-4 minutes.

2) Cook the Base: Add the diced potatoes and apples to the pot. Stir to combine with the onion and garlic. Cook for 5 minutes, allowing the flavors to meld.

3) Add the Liquid: Pour in the vegetable broth, ensuring the potatoes and apples are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes and apples are tender.

4) Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.

5) Add the Cream and Seasoning: Stir in the milk or cream, ground cinnamon, and nutmeg. Season with salt and pepper to taste. Heat gently over low heat, being careful not to boil.

6) Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or crackers.