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Expert Cooking Tips
- Use Yukon Gold potatoes for a creamy texture that holds up well in soup.
- Don’t overcook the potatoes to avoid them turning mushy; they should be tender but still hold their shape.
- For extra flavor, sauté onions and garlic before adding the broth and potatoes.
Ingredients 0/18
Why This Dish Is Hard To Resist
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 until the onions turn translucent—this usually takes about 5 to 10 minutes. Next, add the cauliflower and zucchini, stirring 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, which should take 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 in about two-thirds of the soup (you might need to do this in batches). Hold the lid down and pulse a few times before blending until smooth, about 1 to 2 minutes. Pour the blended soup back into the pot, stir in the corn, paprika, dill, salt, and pepper, and warm it all through for a few minutes.
Step 4
Serve it up with a sprinkle of sharp Cheddar cheese and some fresh parsley on top. Enjoy!
