Harvest Vegetable and Potato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant, nutrient-packed soup featuring seasonal root vegetables and potatoes, simmered to creamy perfection with fresh herbs. This american-inspired soups ready in about 45 minutes pairs medium Potatoes, medium Carrots, stalks Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium Potatoes
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Chicken broth
• 2 cups Kale
• 1 tsp Thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 1 tbsp Butter

Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tbsp butter in a large pot over medium heat. Add 1 diced medium onion, 2 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 3 diced medium potatoes, 4 cups chicken broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 20 minutes until potatoes are tender.
3. Step 3: Stir in 2 cups chopped kale and cook for 5 minutes until wilted. Taste and adjust seasoning, then serve warm.