Creamy Potato Apple Brie Soup
User Reviews
5
Creamy Potato Apple Brie Soup
Description
The Creamy Potato Apple Brie Soup starts with peeling and cubing both russet potatoes and apples, combining them with minced garlic, a bay leaf, dried parsley, salt, black pepper, and vegetable stock in a crock pot or pot on the stove. Slow cooking softens the potatoes and apples, allowing the flavors to meld. The mixture is partially mashed for a thicker, rustic texture before adding cubed Brie cheese at the end, which melts into the soup, lending a creamy and slightly tangy dimension.
The soup’s flavor balances the starchiness of potatoes and mild sweetness and tartness from apples, while Brie adds an indulgent smoothness and richness. Garlic and bay leaf add aromatic depth. Black pepper and salt are adjusted to taste. The texture is creamy with small pieces of fruit and vegetable for body rather than fully pureed.
This soup suits chilly days when a hearty yet slightly fruity and cheesy soup is desired. It’s filling and can be garnished with sliced apples or chopped green onions. You can adjust thickness by adding more vegetable stock. The recipe allows for stove-top or crock pot preparation depending on preference and convenience.
Honeycrisp or other crisp, slightly tart apples are recommended for their flavor contrast. It is best eaten freshly made to enjoy the melted Brie’s texture and flavor properly.
Ingredients
- 3 russet potato peeled and cubed, medium-large
- 2 apple cored, peeled, and chopped, large
- 2 cups vegetable stock plus extra to thin the soup as desired
- 8-10 ounces Brie cheese rind removed, cubed
- 3 cloves garlic smashed and minced
- 1 bay leaf
- 1/2-1 TBSP parsley dried
- ½ tsp salt
- salt to taste
- black pepper to taste
Instructions
- First decide whether you want to whip this up on the stove top or let the crock pot do the work for you! I don't do stove top soups super-often, and highly suggest whipping out the crock pot. It's my best friend. Well, aside from P... and the amazon... and... whatever! It rocks. Do it.
- Scrub, peel, and cube both your potatoes and apples into chunks. Nothing intricate, just a rough chop.
- Add your fruit, veggies, garlic, bay leaf, salt and vegetable stock to the crockpot and cover.
- Cook for 4 hours on high or 6-8 hours on low depending on the shenanigans you have on tap for the day.
- Use a wooden spoon to smush any unruly cubes into submission.
- At the very end, reduce heat to low/warm and stir in the brie until melted.
- Adjust salt and pepper if/as needed and steal a bite for taste testing purposes, of course. You may now faceplant into the soup.
- As mentioned below, you can sneak in a little extra broth/stock to change the thickness of the soup. Sometimes I'll opt for an extra cup. Start by adding a little at a time and taste as you go. Always add the brie at the end, it's not a huge fan of excessive heating and can curdle if added too soon.
- Garnish with thinly sliced apple and chopped green onion and dive in!
Notes
- Crisp, tart apples like Honeycrisp are preferred to balance sweetness and add texture.
- Garnish with fresh apple slices and chopped green onions or chives for color and freshness.
- Adjust soup thickness by adding vegetable stock if it becomes too thick after cooking.
- This soup can be cooked on the stove top or in a crock pot depending on your schedule.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 1135mg | 47% |
| Potassium | 852mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 162mg | 16% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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