Rating: 3.5 stars
123 Ratings
  • 5 star values: 34
  • 4 star values: 30
  • 3 star values: 38
  • 2 star values: 17
  • 1 star values: 4

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Credit: Ken Kochey

Recipe Summary test

hands-on:
20 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.

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  • Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.

  • Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.

  • Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.

  • Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender). Add water, if necessary, to reach the desired consistency.

Nutrition Facts

166 calories; fat 2g; carbohydrates 35g; calories from fat 9%; sodium 577mg; protein 3g; fiber 6g; sugars 13g.
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