Potato Leek Soup w/ Apple Chutney - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 1 1/2 Tbsp

  • Russet Potatoes 3

  • Leeks 3

  • Oranges 2

  • Garlic Cloves 10

  • Granny Smith Apples 4

  • Yellow Onions 2

Pantry

  • Light Brown Sugar 2/3 cup

  • Apple Cider Vinegar 1/2 cup

  • Extra Virgin Olive Oil 2 Tbsp

  • Raisins 1/2 cup

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 pinch

  • Mustard Seeds 1/2 tsp

  • Red Pepper Flakes 1/4 tsp

Preparation

  1. Prepare Veggies

    Prepare ingredients, setting aside 4 tbsp of the chopped leeks.

    • 3, white part only, chopped Leeks
    • 3, peeled, diced Russet Potatoes
    • 1, diced Yellow Onion
    • 10, peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté vegetables in oil over medium heat for 5 minutes. Add vegetable stock. Simmer for 15 minutes or until the potatoes are fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  3. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  4. Apple Chutney Prep

    Prepare ingredients. Squeeze juice from oranges over the apples.

    • 1, diced Yellow Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
  5. Apple Chutney Prep Cont.

    In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

    • 1, diced Yellow Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
    • 1/2 cup Apple Cider Vinegar
    • 2/3 cup Light Brown Sugar
    • 1/2 tsp Mustard Seeds
    • 1/4 tsp Red Pepper Flakes
    • 1 tsp Kosher Salt
    • 1/2 cup Raisins
  6. Serve

    Ladle soup into bowls and serve with topping. Garnish with reserved leek, freshly cracked black pepper & olive oil, if desired.

    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 740 kcal  
Low Fat 13.0 g 16%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Low Sodium 1340 mg 60%
Total Carbohydrate 139 g 51%
Fiber Total Dietary 10 g 36%
Sugars Total 77 g  
Protein 20 g 39%
Vitamin C 76 mg 80%
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By Innit Culinary Team