Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.4 Kcal (1408 kJ) | ||
| Calories from fat | 65.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 11% | |
|---|---|---|---|
| Cholesterol | 18.9mg | 6% | |
| Sodium | 774.06mg | 32% | |
| Potassium | 982.73mg | 21% | |
| Total Carbs | 49.74g | 17% | |
| Sugars | 16.33g | 65% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 16.69g | 33% | |
| Vitamin C | 25mg | 42% | |
| Iron | 2.3mg | 13% | |
| Calcium | 378.3mg | 38% | |
| Amount Per 100 g | |||
| Calories | 75.2 Kcal (315 kJ) | ||
| Calories from fat | 14.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 11% | |
|---|---|---|---|
| Cholesterol | 4.22mg | 6% | |
| Sodium | 173.03mg | 32% | |
| Potassium | 219.67mg | 21% | |
| Total Carbs | 11.12g | 17% | |
| Sugars | 3.65g | 65% | |
| Dietary Fiber | 1.03g | 19% | |
| Protein | 3.73g | 33% | |
| Vitamin C | 5.6mg | 42% | |
| Iron | 0.5mg | 13% | |
| Calcium | 84.6mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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