Step 1

Heat butter and oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium and cook 5-7 minutes or until beginning to soften. Add the garlic and the cubed potato and saute briefly or just until the garlic is fragrant.

Step 2

Add the chicken or vegetable broth, Brussels sprouts, broccoli and kale. Bring to a boil, reduce heat to medium-low and simmer 20-25 minutes or until the vegetables are very tender. Add the spinach and cook briefly or until it is wilted.

Step 3

Add the heavy cream. Puree with an immersion blender until smooth or CAREFULLY in batches in a food processor or blender. Add salt and black pepper to taste.

Step 4

To serve, swirl in some additional cream, yogurt or sour cream.