I wanted to use up three ears of grilled corn on the cob leftover from
Memorial Day, about half a bag of baby spinach, a handful of broccoli and
cauliflower florets, and a few potatoes. The weather obliged me with a
rainy day, so I made soup. While I cooked an onion down in a little
olive oil, I cut the corn off the cob and peeled and chopped the
potatoes. I put all the vegetables in my crockpot and covered them with
chicken broth. When they were soft and flavorful, my boys pureed them
with the stick blender. We ate the soup with corn muffins and smoked
sausage. The corn gave the soup a nice, smoky flavor.

Tara