Autumn 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. Toss in the onions, carrots, celery, and garlic, and cook them gently, stirring occasionally, until the onions turn translucent—this usually takes about 5 to 10 minutes. Add the cauliflower and zucchini to the pot and cook just until they’re warmed through, about a minute or two.

Step 2

Stir in the potatoes and broth, then bring everything to a boil. Once boiling, lower the heat and let it simmer until the potatoes are tender but not falling apart, around 15 to 20 minutes. Add the kale and cook for another couple of minutes until it’s just wilted.

Step 3

Pour the milk into a blender, then ladle about two-thirds of the soup into it (you might need to do this in batches). Blend until smooth, pulsing at first to avoid splashes, then blending for a minute or two. Pour the pureed soup back into the pot.

Step 4

Finally, stir in the corn, paprika, dill, salt, and pepper. Let it cook just until the corn is heated through, about 2 to 3 minutes. Serve it up with a sprinkle of Cheddar cheese and some fresh parsley on top.