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    You are in: Home / Recipes / Leek Soup With Apples and Blue Cheese Recipe
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    Leek Soup With Apples and Blue Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Sharon123's Note:

    This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook.

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    Units: US | Metric


    1. 1
      Discard the green portion of the leeks(I save in the freezer for making vegetable stock). Trim and rinse the white parts thoroughly, then chop.
    2. 2
      In a large stockpot over high heat, melt the butter until it starts to bubble. Add the leeks, garlic, shallots, onion, apples, sherry, and cider and cover.
    3. 3
      Over high heat, saute the mixture until the onions are soft and half the liquid has evaporated, about 5 minutes.
    4. 4
      Add the potatoes and stock and simmer over medium heat until the potatoes are tender, about 25-30 minutes.
    5. 5
      Puree the soup in a blender or in batches in a food processor.
    6. 6
      Return the soup to hte pot, and add the cream, then stir.
    7. 7
      Over medium heat, bring the soup just to a boil. add the cheese and mix thoroughly. Season to taste with salt and pepper.
    8. 8
      Serve the soup hot in a tureeen, garnished with slices of red apple and crumbled blue cheese, or in individual bowls. Enjoy!

    Ratings & Reviews:


    Nutritional Facts for Leek Soup With Apples and Blue Cheese

    Serving Size: 1 (421 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 576.1
    Calories from Fat 219
    Total Fat 24.3 g
    Saturated Fat 15.1 g
    Cholesterol 78.6 mg
    Sodium 307.1 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 4.8 g
    Sugars 12.8 g
    Protein 8.3 g

    The following items or measurements are not included:

    vegetable stock

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