Tree Top


Apple Potato Soup


1357 g Tree Top Apple Purée

28 g unsalted butter

2 leeks (white and light green parts), cleaned and thinly sliced

980 g low-sodium chicken broth

105 g Russet potatoes, peeled and cut into 1-inch cubes

55 g packed light brown sugar

12 g salt



Melt butter over medium heat in a large, lidded pot. Add leeks and cook 7 minutes, until softened. Add chicken broth, apples and potatoes. Bring to a boil. Reduce heat to medium-low, cover and cook for 25 minutes.

Using a blender, while still hot, puree mixture in small batches until smooth. Return pureed soup to pan and add brown sugar and salt while soup is still hot.

Ladle soup into bowls. Garnish with a dollop of crème fraiche and sliced chives if desired.