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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 ½ cup chopped fresh parsley, or to taste

Nutrition Info

227.4 calories carbohydrate: 41.9 g cholesterol: 11.6 mg fat: 4.4 g fiber: 6.1 g protein: 6.9 g saturatedFat: 2.5 g servingSize: - sodium: 195.4 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

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.

12 servings

A hearty potato vegetable soup with kale. Great harvest time warm-up.