The Chef Upstairs

Potato, Onion and Apple Harvest Soup

Makes about 15 cups


  • 2 tablespoons canola oil
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced butternut squash
  • 2 apples diced (Granny Smith)
  • 3 cloves garlic, mince
  • 4 russet potatoes, large dice
  • 5 cups vegetable stock
  • 3 cups apple cider
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • Salt and pepper


  1. Heat canola oil in a large pot over medium heat. Add onion, carrot, celery, leaks, apples and garlic; cook and stir until soft, about 10 minutes. Add potatoes, cinnamon, nutmeg, brown sugar, stock and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.

  2. Remove pot from the heat and puree soup with an immersion blender.

  3. Return soup to the heat and cook until heated through, about 5 minutes. Season with apple cider and maple syrup. Salt and pepper to taste.

  4. Serve hot or cold.