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Export 11 ingredients for grocery delivery
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.
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