Creamy Apple & Blue Cheese Soup

Tangy apples and blue cheese are a great marriage of flavors. This recipe is like a Vichyssoise (pureed potato soup) but infused with apples and blue cheese. It is a wonderfully creamy, warm soup with an elegant look and sophisticated taste. Even if you are not a big fan of blue cheese, you will love this soup.

Creamy Apple & Blue Cheese Soup


(Recipe by:Chef Yasue Siewert)

30 minutes

Makes 4 servings


1 tbsp butter
1 leek(white and pale green parts), cut lengthwise, separate, rinse well, and chop
1 medium-large size russet potatoes, peeled and diced
1 granny smith apple, peeled, cored, and chopped
1 tbsp white wine
1 can (14.5oz) less-sodium chicken broth
1 cup milk
2 oz blue cheese, crumbled
1/4 tsp kosher salt or more to taste
1/8 tsp white pepper
baguette, sliced and toasted


Heat a medium-size saucepan over medium-high heat. Add butter and leaks and gently sweat until soft and translucent, about 5 minutes. Do NOT let them brown. Add potatoes and apples and cook another couple of minutes. Add white wine and let alcohol evaporate. Add chicken stock and bring to a boil, and bring back to low-heat with lid covered, and simmer very gently for 5 minutes until potatoes are cooked through and soft. Add milk and simmer another couple of minutes. Remove from the heat and puree with bar-mixer until very smooth. Add blue cheese, and add salt and white pepper to taste.
Serve warm with toasted baguette.

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