|Preparation Time||10 Minutes|
|Cook Time||50 Minutes|
|Total Time||1 Hour|
|Main Ingredient||Brie; Apples; Potatoes|
|Category||Dairy; Fruit; Vegetables|
|Type||Appetizer; Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; High Protein; High Fiber; Vegetarian; Gluten Free|
1 cup yellow onion, chopped
1/4 cup leeks (whites only), sliced
4 large Granny Smith apples, cored, peeled, and quartered, plus 1 Granny Smith apple, cored and sliced thinly, for garnish
2 cups low-sodium chicken broth
1 bay leaf
1/4 teaspoon dried thyme
3 cups fat-free evaporated milk
6 small potatoes, peeled and sliced
4 ounces brie, cut into small cubes
Coat a large pot with cooking spray. Place the saucepan over medium heat, and sautï¿½ the onion, leeks, and chopped apples until tender (approximately 5-7 minutes).
Once the apples and vegetables have softened, pour the chicken broth into the pot and season with the bay leaf and thyme. Increase the heat to medium-high.
When the broth begins to boil, reduce the heat to low. Allow the soup to simmer for 15 minutes. After 15 minutes, remove the pot from the heat and discard the bay leaf.
While the broth cooks, mix the milk and potatoes in a separate large pot. Place the pot over medium heat and simmer for 15-20 minutes or until the potatoes soften. Add the potato mixture to the broth, and stir to combine.
Add portions of the soup to a food processor, mix with brie cheese, and puree until smooth. Transfer the pureed soup to the soup pot, and heat over low heat until warm. Serve immediately.
Calories: 248 cal
Total fat: 4g
Saturated fat: 3g