Potato, Apple, And Brie Soup

Main

• 1 tablespoon oil
• 1 large yellow onion, chopped
• 1 large leek, sliced, white part only
• 2 pound Granny Smith apples, about 5, cored,peeled and quartered
• 2 cup vegetable or chicken broth
• 1 bay leaf
• 1 tablespoon dried thyme
• 2 pound potatoes, peeled and cubed
• 1 cup cream
• 1 cup milk
• 2/5 pound brie cheese, cut into cubes

Directions

1. In a large pot sautee the onion, leeks and 4 of the 5 apples over medium heat until softened, 5 to 7 minutes.
2. Add the chicken broth, bay leaf, and thyme. Bring to a boil, reduce heat to low and simmer for about 15 minutes.
3. Remove the bay leaf. Turn off heat and set the mixture aside.
4. While the broth mixture is cooking boil the potatoes for 15 minutes or until soft. Drain the potatoes and add to the broth mixture.
5. Add the cream and milk. With a stick blender puree the soup to a desired consistency.
6. Salt and pepper to taste. Ladle into individual bowls and garnish with thin slices of apple.
7. Slow cooker option: Add all ingredients together in the slow cooker and cook on low for 8 hours.