Harvest Potato Soup Recipe

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.