harvest potato soup

Ingredients

• Servings: 12
• 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
• 1/4 cup evaporated milk
• 1 bay leaf
• 1/2 cup corn kernels
• 1 teaspoon smoked paprika
• 1 teaspoon chopped fresh dill
• salt and ground black pepper to taste
• 1/2 cup shredded cheddar cheese, or to taste (optional)
• 1/2 cup chopped fresh parsley, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.
• 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.
• 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.
• 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.