Instead of heavy cream, this potato soup uses fat-free evaporated milk for its base.

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.

• 1 cup chopped yellow onion
• 1/4 cup sliced leek (white part only)
• 4 large Granny Smith apples, cored, peeled and quartered
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 3 cups fat-free evaporated milk
• 6 small potatoes, peeled and sliced (about 1/2 pound)
• 4 ounces Brie, cut into small cubes
• 1 large Granny Smith apple, cored and sliced thinly, for garnish