New twist on a favorite homey soup

I am in soup mode for winter although it was in the high 60's today!

Here is my potato and corn chowder:
7 potatoes (golden yukon), 1/2 onion, 6 cloves garlic, 1 low-salt - gluten-free - vegan bouillon, 1 cup skim milk, some water, and lots of black pepper. You cook it until the potatoes are done, throw 1/3 in the blender until smooth and put back in the soup.

I happen to have some beautiful purple kale so I sauteed that and threw it in - this was sooo good!