Leek, Potato and Apple Soup

Prep and Cook

• 1
  In a soup pot, melt butter over low heat.
• 2
  Add leeks and cook, stirring frequently, until tender, about 15 minutes.
• 3
  Stir in potatoes, apples, stock and cider and bring to a boil.
• 4
  Reduce heat and continue cooking until potatoes are tender, about 25 minutes.
• 5
  Using a hand blender in the pot or working in small batches in a food processor, purée soup until smooth (or desired consistency). If the soup is too thick, add more apple cider or broth.
• 6
  Season with salt and pepper.
• 7
  Reheat soup in the pot and, if using, add cream.
• 8
  Ladle into bowls and drizzle a little crème fraiche or plain yogourt over the top and garnish with apple slices.
• 9
  Serve soup hot or cold with whole wheat dinner rolls or bread sticks.