Step 1

Heat the oil over medium heat in a soup pot on the stove. Sauté the onion, celery, and carrot until the onion is soft and translucent, about 4 to 5 minutes.

Step 2

Add the garlic, dill, celery salt, salt and pepper and sauté 1 to 2 minutes until fragrant.

Step 3

Add the potatoes and broth and stir to combine. Increase the heat to high to bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are fork tender.

Step 4

Using an immersion blender, puree about 1/3 - 1/2 of the soup to create a thick creamy base. (Alternatively, take about 2-3 cups of the soup and purée it in a blender and then return it to the soup pot).

Step 5

Add the corn and chopped kale, stir to combine, and simmer 5 more minutes to heat through and soften the kale.

Step 6

Take off heat and add the non-dairy milk, if using.

Step 7

Serve with a few dashes of sriracha or hot sauce if desired.