Harvest Potato Soup

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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

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