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Preheat oven to 425°F. In a large bowl, combine apples, potatoes, onion, oil and white pepper to taste; toss gently. Arrange in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, about 30 minutes or until beginning to brown, stirring once.
Transfer apple mixture to a large saucepan. Stir in broth and the water. Bring just to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are very tender. Stir in milk. Cool slightly.
Transfer one-fourth of the apple mixture to a blender. Cover and blend until smooth. (Use caution when blending hot liquids.) Pour blended mixture into a large bowl. Repeat with remaining mixture, one-fourth at a time. Return to saucepan. Heat through. Season with salt to taste. If desired, swirl a little half-and-half (or cream) into individual servings.