Potato and Apple Soup with Crème Champfleury

Potato and Apple Soup with Crème Champfleury
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1

    onion, chopped

  • 3 cups
    (750 mL)

    potatoes, peeled and diced

  • 2 cups
    (500 mL)

    apples, diced

  • 4 cups
    (1 L)

    chicken broth

  • 1

    small branch of fresh thyme

  • salt and freshly cracked pepper to taste

  • cheese crème Champfleury (1 container)

  • branches of fresh thyme to taste


In a large saucepan, melt the butter on medium-high heat and sauté the onion.

Add the potatoes and apples and cook for 2 minutes more.

Bring to a boil and let simmer for 15 minutes or until the potato is tender.

Remove the thyme branch before processing the soup in the blender or with a standing mixer.

Put the soup back in the saucepan. Reheat and serve with a generous dollop of CRÈME Champfleury in each bowl.

Garnish with the diced apple and a few thyme leaves.

Note: This soup may also be served chilled.

Source: www.fromagesdici.com