Harvest Potato Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Harvest Potato Soup

1. Butter - 2 tablespoons
2. Onions, chopped - 2
3. Carrots, diced - 2
4. Celery, diced - 1 stalk
5. Garlic, minced - 2 cloves
6. Cauliflower florets - 1 cup
7. Diced zucchini - 1 cup
8. Potatoes, cubed - 6 large
9. Vegetable broth - 3 cups
10. Chopped kale, or to taste - 1 cup
11. Evaporated milk - ¼ cup
12. Bay leaf - 1
13. Corn kernels - ½ cup
14. Smoked paprika - 1 teaspoon
15. Chopped fresh dill - 1 teaspoon
16. Salt and ground black pepper to taste - 1 teaspoon
17. Shredded Cheddar cheese, or to taste (Optional) - ½ cup
18. Chopped fresh parsley, or to taste (Optional) - ½ cup

How to cook deliciously - Harvest Potato Soup

1. Stage

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. Stage

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. Stage

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. Stage

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.