Curried Apple-Potato Soup


Large russet (or Idaho) potatoes are perfect for soups because the high starch content makes their flesh soft when cooked. Don’t worry if the apples burst open in the oven—just pull off the skin, and scoop the flesh into the bowl with the potatoes.

  • 4Servings


  • 2 large russet potatoes (2 lb.)
  • 3 large medium-tart apples, such as Gala or Braeburn, cored but not peeled
  • 2 Tbs. olive oil
  • 1 Tbs. curry powder
  • 2 tsp. onion powder


Preheat oven to 350°F. Line baking sheet with parchment paper, and prick potatoes all over with fork. Bake 30 minutes. Place apples on same baking sheet and bake 30 to 45 minutes more, or until both apples and potatoes are very soft. Cool 10 to 15 minutes, or until easy to handle. Scoop flesh from potatoes and apples, and mash with hand masher in bowl.

Heat oil in saucepan over medium heat. Add curry and onion powders, and cook 30 seconds, or until fragrant, stirring constantly. Stir in apple-potato mixture and 4 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally. Adjust seasonings if necessary, and serve hot or cold.

Nutrition Information

  • Calories: 292
  • Carbohydrate Content: 56 g
  • Fat Content: 7.5 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 155 mg
  • Sugar Content: 16 g