Recipe of the Week
Apple and Potato Soup
Courtesy of
Don Peterson



4 Tablespoons butter
2 Leeks (white part only) , cleaned and sliced
5 cups tart Apples, peeled, cored, and chopped
6 cups Chicken Stock
2 cups Potatoes, peeled and chopped
1 cup heavy Cream
2 teaspoons apple brandy
1/8 teaspoon Cinnamon
Salt, to taste
White Pepper, to taste


2 tart Apples, peeled, cored, and diced
2 Tablespoons Butter



Saute the leeks in the butter over medium heat, covered, for 3-4 minutes. Add the apples and cook, uncovered, for about 5 minutes, coating them well with the butter. Pour in the stock, add the potatoes, and bring to a boil. Reduce heat and simmer for 45 minutes.

When the apples and potato are soft, carefully puree in a blender, solids first, until smooth. Return to the saucepan and stir in the heavy cream, brandy, and cinnamon. Stir well, then add salt and pepper to taste.

Refrigerate until cold. Adjust salt, pepper and cinnamon to taste. (If serving warm, skip this step.)

When ready to serve, (warm or cold) ladle into soup bowls and top with the apple garnish.


Saute the diced apples in the butter for 4 or 5 minutes, then let drain on paper towels until you are ready to serve.

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