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

Ingredients

• 2 tablespoons butter
• ¼ cup evaporated milk
• 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
• ½ cup corn kernels
• 1 cup chopped kale, or to taste
• ½ cup shredded Cheddar cheese, or to taste (Optional)
• ½ cup chopped fresh parsley, or to taste (Optional)

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.