Seasonal Potato Soup

Ingredients

• 2 tablespoons butter
• 2 onions, chopped
• 2 carrots, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 cup cauliflower florets
• 1 cup diced zucchini
• 6 large potatoes, cubed
• 3 cups vegetable broth
• 1 cup chopped kale, or to taste
• ¼ cup evaporated milk
• 1 bay leaf
• ½ cup corn kernels
• 1 teaspoon smoked paprika
• 1 teaspoon chopped fresh dill
• salt and ground black pepper to taste
• ½ cup shredded Cheddar cheese, or to taste (Optional)
• ½ cup chopped fresh parsley, or to taste (Optional)

Step 1

Melt the butter in a large pot over medium-low heat. Add the onions, carrots, celery, and garlic, and cook them gently, stirring often, until the onions turn translucent—this usually takes about 5 to 10 minutes. Toss in the cauliflower and zucchini, and cook just until they’re warmed through, about a minute or two.

Step 2

Add the potatoes and broth to the pot. Bring everything up to a boil, then lower the heat and let it simmer until the potatoes are tender, around 15 to 20 minutes. Once the potatoes are ready, stir in the kale and cook for a couple more minutes until the kale wilts slightly.

Step 3

Pour the milk into a blender, then ladle about two-thirds of the soup in. Blend until smooth, pulsing a few times at the start, then blending for a minute or two. Pour the pureed soup back into the pot and mix in the corn, paprika, dill, salt, and pepper. Let it cook for another few minutes until the corn is heated through.

Step 4

Finally, ladle the soup into bowls and sprinkle with some shredded Cheddar and fresh parsley before serving.