- 4 medium apple
- Peel potatoes and cut into cubes; slice the leeks (the white and green parts). Set aside.
- Bring chicken broth, potatoes, leeks, and chopped garlic to a boil. Reduce heat to medium-low, cover, and cook 15 minutes or until potatoes are tender.
- Puree mixture in a blender or food processor, working in batches. Return pureed mixture to the saucepan and stir in milk, sour cream, salt, and pepper; continue to cook over medium heat until warmed through.
- Top soup with Parmesan cheese, and serve sliced apples on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie