For a richer flavor, consider using chicken broth instead of vegetable broth. Feel free to experiment with other vegetables, such as butternut squash or sweet potatoes, to customize the soup to your liking. If you don't have evaporated milk on hand, heavy cream or half-and-half can be used as a substitute. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Harvest Potato Soup
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING12 People
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VIEWS19
Embrace the bounty of the season with this comforting Harvest Potato Soup. A symphony of garden vegetables simmered in a creamy broth, this soup is a celebration of fall flavors in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol12 mg
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Fiber6 g
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Protein7 g
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Saturated Fat3 g
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Sodium195 mg
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Sugar6 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a stock pot set over medium-low heat, melt the butter. Add the onions, carrots, celery, and garlic, and cook, stirring occasionally, until the onions become translucent, approximately 5-10 minutes.
02
StepIncorporate the cauliflower florets and diced zucchini into the pot. Cook until just warmed through, about 1-2 minutes.
03
StepIntroduce the cubed potatoes and vegetable broth to the vegetable mixture. Bring the soup to a boil, then reduce the heat to low and allow it to simmer until the potatoes are tender, roughly 15-20 minutes.
04
StepAdd the chopped kale to the soup and cook until it has slightly wilted, around 2-3 minutes.
05
StepCarefully transfer about two-thirds of the soup into a blender, working in batches if necessary. Secure the lid and pulse a few times before blending continuously until smooth, about 1-2 minutes.
06
StepPour the pureed soup back into the stock pot and stir in the corn kernels, smoked paprika, dill, salt, and pepper. Heat the soup until the corn is warmed through, approximately 2-3 minutes.
07
StepLadle the soup into bowls and garnish generously with shredded Cheddar cheese and chopped fresh parsley before serving.
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Abigail Glover
Jun 29, 2025I used an immersion blender and it worked great!
Clementine Simonis
May 24, 2025This soup is perfect for a chilly fall evening.
Grant Schaefer
May 22, 2025I didn't have evaporated milk so I used heavy cream and it was so rich and creamy!
Arthur Wintheiser
May 18, 2025This soup is so comforting and easy to make! My family loved it!
Quinten Hermistonjerde
May 7, 2025I added some diced ham to the soup and it was delicious!
Douglas Steuber
Apr 28, 2025The smoked paprika adds a really nice flavor to the soup.