Directions:

Heat oven to 400 degrees, prick the potatoes with a fork, place on a baking sheet and roast until tender (40-45 minutes).

Meanwhile, heat the oil in a large sauce pan over medium-high heat--add the onion, celery and apple and cook, stirring occasionally until soft about 10-12 minutes.

Halve the potatoes, scoop out the flesh, then add to the saucepan, add 6 cups of water, the salt and pepper and other spices). Cook until heated through (8-10 minutes).

Puree the soup in the saucepan using an immersion blender (or working in batches, use a standard blender). Add more water if needed to reach the desired consistency.

Serve with croutons and a dollop of sour cream (and a garden salad, fresh from the back yard).