Harvest Potato Soup Tasty Recipes

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Harvest Potato Soup

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

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)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 50M

• 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.
• 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.
• 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.
• 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.

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