Harvest Potato Soup

Description

A hearty potato vegetable soup with kale. Great harvest time warm-up.

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
• ¼ cup evaporated milk
• 1 bay leaf
• ½ cup corn kernels
• 1 teaspoon smoked paprika
• 1 teaspoon chopped fresh dill
• salt and ground black pepper to taste
• ½ cup shredded Cheddar cheese, or to taste (Optional)
• ½ cup chopped fresh parsley, or to taste (Optional)

Instructions

1. Melt butter in a stock pot over medium-low heat. Cook and stir onions
2. carrots
3. celery
4. and garlic in hot butter until the onions are translucent
5. 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed
6. 1 to 2 minutes.
7. Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender
8. 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted
9. 2 to 3 minutes.
10. Pour milk into a blender and ladle about 2/3 the soup into blender
11. working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth
12. 1 to 2 minutes.
13. Pour pureed soup back into stock pot; stir in corn
14. paprika
15. dill
16. salt
17. and pepper. Cook soup until corn is warmed
18. 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: 12