Potato Soup with Apples (Printable Version)
# What You'll Need:
01 -
1 tablespoon maple syrup, with extra for topping.
02 -
2-3 tablespoons of lemon juice, squeezed fresh.
03 -
1 teaspoon of salt.
04 -
3 tablespoons of butter.
05 -
¾ teaspoon ground cinnamon.
06 -
¾ teaspoon ground nutmeg.
07 -
6 cups of vegetable stock.
08 -
2 large apples, about 1¼ pounds total.
09 -
2½ pounds of peeled and cut-up sweet potatoes or yams.
10 -
2 cups chopped onions or shallots.
# Preparation Steps:
01 -
In a big pot, warm up the butter over medium heat. Stir in the onions and let them soften for 3-4 minutes.
02 -
Throw in the apple and sweet potato chunks. Stir it all up and cook for about 3 minutes.
03 -
Start by pouring in 2 cups of stock to unstick things, then add the rest, along with the cinnamon, nutmeg, and salt. Simmer for 7-10 minutes or until the potatoes soften.
04 -
Once the heat is off, carefully use an immersion blender to make the soup smooth and creamy.
05 -
Tweak the flavors using lemon juice, maple syrup, and more salt if needed. Serve while warm, and drizzle extra syrup if you'd like.
# Additional Tips:
01 -
Yields 9-10 cups of soup.
02 -
Swap butter with olive oil for vegan-friendly soup.
03 -
Good in the fridge for 3 days, or freeze it for 3 months.