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Creamy Potato-Apple Soup

James Carrier
Yield Makes 8 cups; about 4 servings

Ingredients

  • 2 slices turkey bacon (1 oz. total), chopped
  • 1 teaspoon olive oil
  • 1 onion (about 8 oz.), peeled and chopped
  • 1 tart apple (about 8 oz.), such as Fuji, peeled, cored, and sliced
  • 1 teaspoon minced garlic
  • 1/4 cup dry white wine
  • 2 pounds thin-skinned potatoes, peeled and cut into 1/2-inch chunks
  • About 1/2 teaspoon salt
  • 1 cup apple cider or juice
  • 3/4 cup low-fat (1%) milk
  • 3 to 4 tablespoons crumbled blue cheese (about 1 1/2 oz.)
  • 1/4 teaspoon ground nutmeg
  • Pepper
  • 2 tablespoons minced fresh chives

Nutrition Information

  • calories 218
  • caloriesfromfat 26 %
  • protein 9.2 g
  • fat 6.2 g
  • satfat 2.8 g
  • carbohydrate 34 g
  • fiber 7.6 g
  • sodium 571 mg
  • cholesterol 15 mg

How to Make It

  1. In a 5- to 6-quart nonstick pan over high heat, stir bacon until browned, 3 to 4 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add oil to pan; when hot, add onion, apple, and garlic. Stir often over medium heat until onion is very limp and beginning to brown, about 20 minutes. Add wine and stir until evaporated, 3 to 4 minutes.

  2. Add potatoes, 1/2 teaspoon salt, and 3 1/2 cups water; bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until potatoes mash easily, 25 to 30 minutes.

  3. Meanwhile, in a 1- to 2-quart pan over high heat, boil apple cider until reduced to 1/4 cup, 8 to 15 minutes.

  4. Add milk to potato mixture and, working in batches, whirl in a blender or food processor until smooth. Return to pan over low heat and stir in apple cider, cheese, nutmeg, and salt and pepper to taste. Stir often just until hot, 2 to 3 minutes. Ladle into bowls and top with chives and bacon.