Autumn Apple Potato Soup with Garlic Herb Croutons

Creamy, healthy potato soup made with fall apples and fennel, topped with herb garlic croutons.

It's soup season people. What are you making? During the cooler months I either go for a smooth and creamy blended soup (thanks to secret creamy ingredient beans or potatoes), or a soup that has EVERYTHING and then some cut up...like chili or a bean veggie soup. With our recent trip to the apple orchard, I thought it would be helpful for you to have an apple recipe that doesn't involve apple pie in your recipe rolodex. 

This soup is very filling thanks to the fiber from the potatoes and apple. It's smooth thanks to the blended potatoes which makes it seem like it has a ton of cheese or rich dairy. While there is a small amount of heavy cream stirred in at the end ( a quarter cup total between five servings), it mainly relies on the awesome properties of the humble potato. 

Now let's talk toppings. Because until a few years ago I didn't really think toppings should have to be a thing with soup. But they do. Toppings let you add a variety of texture and color and flavor to something hot where they may not work if they were cooked into the mix. To make this soup more of a meal, I tossed some ciabatta in olive oil and garlic before toasting and stirred in fresh parsley. The soup also got finished with a swirl of apple cider vinegar and it makes a BIG difference. Often times when we taste a soup, our minds go to adjustments that involve heaver flavors (creamy soup usually a automatically runs to cheese or maybe worcestershire sauce), when really what's needed is an acid. Lemon juice. Vinegar. Something along those lines will usually help out your soup, so give it a try! 

Autumn Apple Potato Soup with Garlic Herb Croutons

yield 5 cups

/// Ingredients ///

• 2 teaspoon olive oil

• 1/2 large white onion chopped, ( about 1 cup )

• 2 slices chopped bacon ( mine was cooked, but can do uncooked)
• 4 cups chicken broth
• 1/2 cup sliced fennel bulb
• 3 cups peeled and cubed potato, ( 2 large russets )
• 1 cup peeled and chopped apple (sweet/tart variety)
• 1 teaspoon kosher salt
• 1/16th teaspoon white pepper 
• 1 1/2 T cider vinegar
• 1/4 cup heavy cream
• TOPPINGS: extra olive oil and ciabatta or french or italian bread in cubes, minced garlic, fennel leaves, parsley

/// Directions /// 

Add olive oil to a deep pan over medium heat. Add onions and stir. Cook 3 minutes, stirring occasionally. Add fennel and bacon. Stir occasionally and cook an additional two minutes. Add potato and chicken broth. Cover with a lid and cook over medium for 7 minutes.

Add apple , stir and cover and cook on low heat. Cook an additional 3-5 minutes and check potatoes are done by piercing with a fork or a knife. 

When potatoes are done, add salt and pepper and blend smooth in a blender or with an immersion blender in the pan. Stir in heavy cream and cider vinegar. Taste and adjust seasonings.

To make croutons, cube bread, toss in olive oil and minced garlic and toast on a sheet pan or tray. Sprinkle with fresh parsley.  

Serve soup with croutons, fresh herbs, bacon and extra pepper.