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Harvest Potato Soup


"A hearty potato vegetable soup with kale. Great harvest time warm-up."
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50 m servings 227 cals
Original recipe yields 12 servings

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  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.

Nutrition Facts

Per Serving: 227 calories; 4.4 g fat; 41.9 g carbohydrates; 6.9 g protein; 12 mg cholesterol; 195 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Love this recipe!

This soup is a great way to incorporate a variety of veggies. I didn't have zucchini so I used a small crook neck yellow squash which completely fell apart and blended into the soup so nobody e...

Great recipe for vegetable lovers but can be adjusted to your taste buds. Husband kept saying how delicious it was! . I added 12 ounces of Kale, only 2 Russet potatoes, broccoli florets with c...