Healthy Low Fat Creamy Potato Apple Brie Soup
Indulge in the cozy comfort of this *Healthy Low Fat Creamy Potato Apple Brie Soup*, a perfect blend of rich, velvety textures and subtly sweet, savory flavors. Crafted with wholesome Yukon Gold potatoes, juicy apples, and a touch of creamy brie, this soup achieves indulgence without the guilt, thanks to unsweetened almond milk and a low-fat preparation. Aromatic garlic and thyme infuse the broth with warmth, while the natural sweetness of apples adds a unique twist to the classic potato soup. Ideal for busy weeknights, this easy recipe comes together in just 50 minutes and offers a wholesome, gluten-free option that’s as satisfying as it is nutritious. Serve it with a sprinkle of fresh chives for an elegant garnish, and enjoy this heartwarming dish that’s perfect for fall or any time of year.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 medium Apples
- 1 medium Onion
- 4 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk (or any low-fat milk)
- 4 ounces Brie cheese (rind removed)
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes. Core and dice the apples into similar-sized pieces. Set aside.
Chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and dried thyme to the pot. Stir and cook for 1 minute until fragrant.
Add the diced potatoes and apples to the pot, stirring to coat them with the aromatics and olive oil. Cook for 2-3 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes, or until the potatoes and apples are soft and tender.
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
Stir in the almond milk (or chosen low-fat milk) and Brie cheese. Stir until the cheese melts completely and the soup is creamy.
Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
Reheat the soup gently over low heat if required, ensuring it does not boil.
Ladle the soup into bowls and garnish with chopped fresh chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 55.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 890 mg | 68% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 5168 mg | 110% | |
*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.
