Harvest Potato Soup Recipe

Name: Harvest Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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)

Servings: persons

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.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons butter, 2 onions, chopped, 2 carrots, diced, 1 stalk celery, diced, and more.

Yes, Harvest Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Potato Soup

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