I’m a teensy bit obsessed with potato-based soups. This one, much like my loaded baked potato soup, comes out thick and creamy without an ounce of cream in the recipe! No flour… no thickening agents… just fluffy potatoes, sweet apples, and a little buttery brie for good measure.
It’s positively dreamy.
10 minPrep Time
4 hrCook Time
4 hr, 10 Total Time
- 3 medium-large russet potatoes, peeled and cubed
- 2 large apples, cored, peeled, and chopped [I used honey crisp]
- 2 cups of vegetable stock [I use this one] plus an extra cup or so if desired
- 8-10 ounces of brie cheese, cubed [rind removed]
- 3 large cloves of garlic, smashed and minced
- 1 bay leaf
- 1/2-1 TBSP dried parsley
- 1/2 tsp salt
- salt and pepper, to taste
- garnish with apple slices and freshly chopped green onion
- First decide whether you want to whip this up on the stove top or let the 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, add a teeny bit at a time and taste as you go. Always add the brie at the end, it's not a huge fan of excessive heating.
- Garnish with thinly sliced apple and chopped green onion.
t-rex chefs feel free to use chicken broth/stock and top soup with a little crumbled bacon.
no slow cooker? no problem!
Scrub, peel, and cube both your potatoes and apples into dime-sized chunks.
Bring a large pot of water to a boil [with enough water to cover the cubes] and season with freshly ground black pepper and a pinch of salt.
Add fruit and veggies to the pot and boil until tender, about 10-20 minutes.
Drain and fork mash a bit to desired consistency. Chunky, smooth, whatevahh!
Next add veggie stock, garlic, bay leaf, salt and parsley.
Stir, reduce temp to low, and simmer for an additional 15 minutes or until your lumpy potatoes and apples are smooth and creamy. Stir constantly.
The soup will thicken quite a bit, and the longer it cooks, the more the lumps will vanish. Or you can whip out an immersion blender if you have an impatient streak!
Once desired smoothness is reached, reduce heat, and stir in the brie until melted.
If needed, stir in a bit more veggie broth to thin the soup, just not too much as to distract from the flavor of the apples and brie. Season with salt and pepper to taste, stir in green onions, and enjoy!
There you have it! Two handy cooking methods for one delicious soup!
No matter how you make it, get this bad boy in your kitchen stat! This sassy soup is a favorite amongst my friends and family and the perfect way to warm up during colder months!
so… how was it? P spent the entire photoshoot stealing spoonfuls behind my back and I’m fairly certain the ginger licked his bowl clean…. Success! I kept my standard herb/spice arsenal at bay to highlight the flavor of the apples and brie and literally had to hide a bowl for myself in the fridge to ensure that I’d get a bowl. I’m not sure how it’s possible for a soup to be both thick and hearty yet light and delicate… but I’ll take it! Actually I’ll take two!
Special thanks to my hunky hand model for helping with the shoot.
I kind of love him.
Just kidding Paul! I would never misbehave so close to Christmas.