Creamy Potato-Apple Soup

James Carrier

Yield: Makes 8 cups; about 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 26%
  • Protein: 9.2g
  • Fat: 6.2g
  • Saturated fat: 2.8g
  • Carbohydrate: 34g
  • Fiber: 7.6g
  • Sodium: 571mg
  • Cholesterol: 15mg


  • 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


  1. 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. 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. 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. 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.
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