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Harvest Potato Soup
Harvest Potato Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Harvest vegetable soup with potatoes, cauliflower, kale, and flavorful seasonings, a cozy dish for autumn.
Ingredients:
  • 2 tablespoons butter
  • 2 onions, chopped
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1 cup cauliflower florets
  • 1 cup diced zucchini
  • 6 large potatoes, cubed
  • 3 cups vegetable broth
  • 1 cup chopped kale, or to taste
  • 0.25 cup evaporated milk
  • 1 bay leaf
  • 0.5 cup corn kernels
  • 1 teaspoon smoked paprika
  • 1 teaspoon chopped fresh dill
  • 0.5 cup shredded Cheddar cheese, or to taste
  • 0.5 cup chopped fresh parsley, or to taste
Instructions:
  • In a stock pot over medium-low heat, melt butter until it sizzles. Sauté onions, carrots, celery, and garlic in the luscious butter until onions turn translucent, about 5 to 10 minutes. Toss in cauliflower and zucchini, cook briefly until just warmed through, approximately 1 to 2 minutes.
  • Combine the potatoes and broth with the vegetable mixture and bring to a boil. Simmer gently until the potatoes are just tender, for about 15 to 20 minutes. Stir in the kale and cook until slightly wilted, which should take about 2 to 3 minutes.
  • Blend the milk and about 2/3 of the soup in batches in a blender until smooth, pulsing a few times first before blending continuously for 1 to 2 minutes.
  • Return the pureed soup to the stock pot and mix in corn, paprika, dill, salt, and pepper. Cook until corn is warmed through, about 2 to 3 minutes. Serve the soup topped with Cheddar cheese and parsley.

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