Harvest Potato Soup
Description
Potatoes, cauliflower, kale, and just the right amount of seasoning are simmered together into a warm and comforting soup perfect for fall harvest season.
Ingredients
•
2 tablespoons butter
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2 onions, chopped
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2 carrots, diced
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1 stalk celery, diced
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2 cloves garlic, minced
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1 cup cauliflower florets
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1 cup diced zucchini
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6 large potatoes, cubed
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3 cups vegetable broth
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1 cup chopped kale, or to taste
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1/4 cup evaporated milk
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1 bay leaf
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1/2 cup corn kernels
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1 teaspoon smoked paprika
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1 teaspoon chopped fresh dill
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salt and ground black pepper to taste
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1/2 cup shredded Cheddar cheese, or to taste
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1/2 cup chopped fresh parsley, or to taste
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.