Apple Potato Soup
Delightful and unexpectedly comforting, Apple Potato Soup is a harmonious blend of sweet and savory flavors that will warm your soul. This creamy, velvety soup combines the earthiness of tender potatoes with the subtle sweetness of fresh apples, all brought together with a hint of nutmeg and a sprinkle of thyme. Made with wholesome vegetable broth and finished with a touch of heavy cream, it's the perfect balance of richness and lightness. Ready in just 45 minutes, this hearty recipe is ideal for cozy evenings or as a unique starter for fall gatherings. Garnish with fresh parsley for a pop of color, and serve with crusty bread to soak up every luscious spoonful. Whether you're looking for a way to use up pantry staples or seeking a fresh twist on traditional potato soup, this Apple Potato Soup is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 medium apples, peeled, cored, and diced
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened but not browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes and apples to the pot, stirring to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potatoes and apples are tender.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, dried thyme, nutmeg, salt, and black pepper. Heat gently, without bringing the soup to a boil.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 59.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4997 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
