Instead of heavy cream, this potato soup uses fat-free evaporated milk for its base. This substitution alone cuts 50 calories, 10 grams of fat and 30 milligrams of cholesterol a serving. This soup is an excellent source of potassium, calcium and vitamin C.
Spray a soup pot with cooking spray. Add the onion, leeks and quartered apples. Saute over medium heat until softened, 5 to 7 minutes. Add the chicken broth, bay leaf and thyme. Bring to a boil, reduce heat to low and simmer for about 15 minutes. Remove the bay leaf. Turn off heat and set the mixture aside.
While the broth mixture is cooking, combine the evaporated milk and potatoes in a separate saucepan. Cook over 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 small batches until smooth, adding the pieces of Brie while pureeing. Note: The soup will be hot. Fill blender or processor no more than one-third full to avoid burns.
Return pureed soup to pot and heat until warmed through. Ladle into individual bowls and garnish with thin slices of apple. Serve immediately.
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