Harvest Potato Soup Recipe

Harvest Potato Soup Recipe

  • 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)
  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.
  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.
  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.
  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.
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