Name: Harvest Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 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; 0.25 cup evaporated milk; 1 bay leaf; 0.5 cup corn kernels; 1 teaspoon smoked paprika; 1 teaspoon chopped fresh dill; salt and ground black pepper to taste; 0.5 cup shredded Cheddar cheese, or to taste; 0.5 cup chopped fresh parsley, or to taste

Ingredients

Instructions

Step 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.
Step 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.
Step 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.
Step 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.

Enjoy your meal!