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| INGREDIENTS |
| 1 cup |
chopped yellow onion |
| ¼ cup |
sliced leeks (whites only) |
| 4 |
large Granny Smith apples, cored, peeled and quartered, plus 1 Granny Smith apple, cored and sliced thinly, for garnish |
| 2 cups |
reduced-sodium chicken broth |
| 1 |
bay leaf |
| ½ tsp. |
salt (optional) |
| ¼ tsp. |
dried thyme |
| 3 cups |
fat-free evaporated milk |
| 6 |
small potatoes, peeled and sliced |
| 4 oz. |
brie cheese, cut into small cubes |
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|
| RECIPE |
- Spray a large Dutch oven with cooking spray and heat over medium heat.
- Sauté the onion, leeks, and quartered apples until softened, 5-7 minutes.
- Add chicken broth, bay leaf, salt, and thyme.
- Bring to a boil, reduce heat to low and simmer for about 15 minutes.
- Remove from heat and remove the bay leaf.
- While the broth mixture is cooking, in a separate medium sauce pan, cook potatoes in evaporated milk until tender, about 15-20 minutes. Do not let the milk boil, just simmer gently, stirring frequently.
- When potatoes are cooked through, pour into Dutch oven with other ingredients and stir well.
- Let soup cool down just a bit. Puree the soup in a blender or food processor in batches until smooth. With each batch add a little bit of cheese until all is blended.
- Return all to the Dutch oven and warm up soup. Serve immediately garnished with thinly sliced apple if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
378 |
|
| Total Fat |
6 g |
|
| Sodium |
514 mg |
|
| Total Carbohydrates |
65 g |
|
| Fiber |
6 g |
|
| Protein |
18 g |
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