Harvest Potato Soup

Harvest Potato Soup

Potatoes, cauliflower, kale, and just the right amount of seasoning are simmered together into a warm and comforting soup perfect for fall harvest season.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
227 Calories

Recipe Instructions

Step 1
Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
Step 2
Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
Step 3
Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
Step 4
Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.

Ingredients

  • 2 tablespoons butter
  • 2 onions, chopped
  • 1 bay leaf
  • 2 carrots, diced
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 cup diced zucchini
  • 6 large potatoes, cubed
  • 3 cups vegetable broth
  • 1 teaspoon chopped fresh dill
  • 1 cup cauliflower florets
  • 1 teaspoon smoked paprika
  • 1 cup chopped kale, or to taste
  • 0.5 cup chopped fresh parsley, or to taste
  • 0.5 cup shredded Cheddar cheese, or to taste
  • 0.5 cup corn kernels
  • 0.25 cup evaporated milk

Categories

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