Apple-Potato Soup

1. 1

   Saute onion in hot oil over medium-low heat in a soup pot or Dutch oven 10 minutes or until soft and translucent. Add celery and leek and saute 5 minutes. Add garlic and saute 2 minutes.

2. 2

   Stir in apples and next 8 ingredients (through pepper). Bring to a boil, reduce heat and simmer, uncovered, 45 minutes.

3. 3

   Meanwhile, preheat oven to 350 and thinly slice apple for apple rings using a mandoline if possible. Lightly coat a baking sheet with cooking spray, and place apple slices in a single layer on sheet. Sprinkle with sugar and bake about 15 minutes. Sprinkle evenly with salt, if desired.

4. 4

   Remove soup from heat and let cool slightly. Process with an immersion blender, or place soup in a food processor or blender and process in batches until smooth. Return to pot.

5. 5

   Stir in milk or half-and-half and next 2 ingredients; cook over low heat, stirring occasionally, until hot. Top with oven-baked apple slices, bacon (vegetarian or regular or crispy pancetta) and chives.

* Per serving · 4 servings · Values may vary.