Harvest Potato Soup recipe

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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
½ cup chopped fresh parsley, or to taste

Nutrition Info

227.4 calories
carbohydrate: 41.9 g
cholesterol: 11.6 mg
fat: 4.4 g
fiber: 6.1 g
protein: 6.9 g
saturatedFat: 2.5 g
servingSize: -
sodium: 195.4 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

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

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