How to make it

  • Saute onions and quartered apples together in a large pot until softened. Add the chicken broth and salt, bring to a boil, reduce heat and simmer for 15-ish minutes. Turn off the heat and set aside.
  • While the broth mixture is cooking, combine the evaporated milk and potatoes in a separate saucepan, layering potatoes and milk in the pan. Cook over low/medium heat until the potatoes are tender, 15 to 20 minutes. Stir frequently. Pour the potato mixture into the soup pot. Stir to mix evenly.
  • In a blender or food processor, puree the soup in batches until smooth, adding the pieces of brie cheese while pureeing. Return the pureed batch to the soup pot and heat until warmed through.
  • Serve immediately

People Who Like This Dish 4
Reviews & Comments 2

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  • RougeSara 2 years ago
    Tried this recipe. Was awesome..I did substitute the evaporated milk for almond milk but it still tasted amazing. Its a little subtle in taste though, felt like it needed a stronger cheese.
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  • chuckieb 8 years ago
    That sounds amazing! Wouldn't that be lovely in the fall during apple season!
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