Sauté the onion and garlic with 1-2 tbsp water in a soup pot over medium heat for about 3 minutes until starting to soften
Add the carrot and celery and sauté 3-4 more minutes. Add another 1-2 tbsp of water if needed so the vegetables don't stick.
Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.
Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.
Using an immersion blender, puree about 1/4 - 1/3 of the soup to create a thick creamy base. (alternatively, take about 2 cups of the soup and purée it in a blender and then return it to the soup pot).
Add the corn and kale, stir to combine and simmer 5 more minutes to heat through.
Take off heat and add coconut milk, if using.
Serve with a few dashes of sriracha or hot sauce if desired.
Creamy Dairy Free Potato Soup with Kale
Amount Per Serving
Calories 154Calories from Fat 9
% Daily Value*
Vitamin A 3500IU70%
Vitamin C 51.2mg62%
* Percent Daily Values are based on a 2000 calorie diet.