Potato, Apple and Roasted Garlic Veloute

Recipe by Dan Clapson

Much like dusting off your toques and scarves in preparation for the temperature dip, fall is the season to start sprinkling those big and bold spices into your dinners again. When the first frost hits and you find yourself chilled to the bone, it’s always nice to look forward to a big, hot bowl of soup when you get home from work.


2 shallots (minced)

3 cloves garlic (minced)

4 red potatoes (peeled and ½” cubed)

2 apples (peeled and ½” cubed)

5 cups chicken broth

1 bulb roasted garlic

1 tbsp garam masala

2 tsp smoked paprika

1 cup half and half

2 tbsp butter

salt and pepper

olive oil


  1. Start by cooking down the minced shallots and garlic with some olive oil in a medium pot for 5 minutes. Add in the chopped potato, apples and chicken broth. Once the mixture comes to a boil, reduce to medium heat and let simmer for 20 minutes or until the potatoes are fork tender.
  2. Place the contents of the pot, along with the roasted garlic into a blender or food processor and puree until very smooth. Return to pot, add remaining in ingredients and let cook for another 20 minutes, stirring occasionally. Season to taste with salt and pepper.

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