Harvest Potato Soup Recipes

Total Time: 1 hour

Yield: 8

Ingredients:

• 1 small onion, chopped
• 3 carrots, cut in chunks
• 6 Yukon gold potatoes, cut into chunks
• 1 delicata squash, peeled and cut in chunks
• 1 qt vegetable broth or base
• 1 Tbsp olive oil
• 2-3 garlic cloves, crushed or minced
• 1 Tbsp Italian seasoning
• salt and pepper to taste

Steps:

1. Heat oil in a heavy bottomed stockpot or pan.
   
2. Cook onions until softened and just starting to brown.
3. Add carrots, squash, potatoes, vegetable broth, and spices, adding water so everything moves freely.
4. Bring to a boil, then turn heat to low.
5. Simmer until vegetables are soft, 20-30 minutes.
6. Use an immersion blender to give the soup a creamy texture. If it is too thick, add more water, broth, or even milk to thin it out.
   

You could substitute or add any root vegetables to this soup. Sweet potatoes, parsnips, or any kind of squash would work great. Just make sure you have as much potato as you have other ingredients to better disguise the flavor.