Minnesota Estate Harvest Soup
A hearty, vegetable-packed soup featuring seasonal produce from Midwest estate auctions, simmered with aromatic herbs and a touch of cream. This american-inspired soups ready in about 55 minutes pairs medium carrots, stalks celery, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 carrots
- 2 stalks celery
- 1 large onion
- 2 medium potatoes
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fresh thyme
- 1 bay leaf
- 1 tbsp dill
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Dice 3 medium carrots, 2 stalks celery, and 1 large onion into 1/4-inch pieces, and peel and dice 2 medium potatoes into 1/2-inch cubes.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add carrots, celery, and onion, and sauté for 8 minutes until softened and slightly golden.
- Step 3: Stir in 2 tsp fresh thyme, 1 bay leaf, 1 tbsp dill, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until aromatic.
- Step 4: Add 4 cups chicken stock and 2 medium diced potatoes to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until potatoes are fork-tender.
- Step 5: Remove bay leaf. Use an immersion blender to puree half the soup until smooth, or transfer half to a blender and return to pot.
- Step 6: Stir in 1/2 cup heavy cream and simmer gently for 5 minutes until heated through and slightly thickened. Adjust seasoning to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Minnesota Estate Harvest Soup take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Minnesota Estate Harvest Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrots from drying out.
Can I substitute ingredients in Minnesota Estate Harvest Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Minnesota Estate Harvest Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Minnesota Estate Harvest Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
