Last updated on January 13th, 2024
Healthy potato Swiss chard soup is an easy way to fit in more leafy greens on cold days. Yukon potatoes and leeks are brightened up with Swiss chard (AKA called rainbow chard). The soup itself is naturally gluten free, and the meal is easily made dairy free and vegan friendly by garnishing with a plant-based yogurt.
How to Prep Leeks
Can you eat the green part of leeks?
The dark green parts of leeks are edible, except for the very top where it gets too tough to eat. They have a longer cook time than the light green and white parts of the leek, which is why they’re left out of this soup recipe.
How to clean and cut leeks
Leeks collect grit between their layers because they grown in sandy soil. There are a few simple methods for removing the dirt before you cook.
Begin by trimming off the roots, and then remove the outer layers and any very fibrous layers and those past their prime.
From here there is a divergence of opinion on the best way to clean leeks.
Leek rings
Some people like to cut the leeks first, and then soak the slices in a bowl of cold water while the grit sinks to the bottom. The leeks are then lifted out of the water into a sieve to drip dry (pouring them out would cover them in sand again).
Pros: Water and gravity do the work. The leek rings are left intact, which may be called for in a recipe.
Con: Extra dishes.
Leeks cut into half-moons
Another way to clean leeks is to cut them in half lengthwise, and then rinse the layers under cold running water. They slice into crescent moon shapes.
Pros: Quick and easy way to clean leaks. Many recipes call for leeks cut in half-moon shape.
Con: You need to hold together the leek layers so they don’t fall in the sink.
Quartered leeks
A third method involves cutting each leek lengthwise starting ½ to 1 inch from the base of the bulb, and then turning over 90 degrees and repeating in order to quarter it. The layers are then fanned out and tilted downward under running water. Rub the layers so the sand washes away.
Pro: The leeks stay intact as you clean.
Con: Quartered leeks may be smaller and will cook faster than intended for a given recipe.
Whichever method you choose, be sure to wash any dirt off the cutting board before slicing cleaned leeks!
How to Prep Swiss Chard
Can you eat Swiss chard stems?
Yes! This Swiss chard potato soup recipe only uses the leaves, but you can save the stems for another meal.
How to clean and cut Swiss chard
Similar to leeks, Swiss chard is usually gritty when it comes into the kitchen. Wash each leaf with cold water, either in a basin or under running water, to remove any dirt or debris, and gently pat dry. Handle them carefully to avoid damaging the leaves.
Use a knife to remove the thick stems from the leaves (the veins running through the leaves are fine). To save time fold each leaf in half lengthwise and trim off the stem, this way you only need to slice once.
Swiss chard stems
Get rid of the bottom of each stem, as well as any sections that are discolored, cracked, or otherwise damaged, and then slice into desired size.
Swiss chard leaves
After you remove the stems, the Swiss chard leaves fall apart into pretty, wide ribbons. Discard any damaged sections of the leaves. Damage may be from insects, rough handling, or how long out the chard is from harvest.
Make a stack of ribbons and slice into the size called for in the recipe, in this case, about 2-inch pieces.
TBH, 2 inches is an approximation. 3-inch pieces are fine. 1 inch is cool too. The point is to break down the Swiss chard leaves so they fit in the pot and process more easily when it’s time to blend the soup.
Now that you’re a chard-prep pro, you can cook up Late Harvest Vegetable and Bean Soup in a flash!
Swiss Chard Potato Soup Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large leek, white and light green parts only, thinly sliced (about 1 cup)
- 2 cloves garlic, peeled and smashed
- 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces
- 4 cups vegetable stock
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon ground turmeric
- Freshly ground black pepper
- Salt
- 1 bunch Swiss chard, leaves cut into 2-inch pieces
- ½ cup plain yogurt
Instructions
Heat the oil in a large pot over medium-low heat. Add the leeks and garlic, and cook for 8 to 10 minutes, stirring often, until leeks soften. Stir in the potatoes and then pour in the vegetable stock. Cover the pot, adjust the heat to high, and bring the soup to a boil. Reduce the heat to low and simmer, partially covered, for 10 minutes.
Season with parsley, salt, dill, and turmeric, and add the chard leaves (the pot may be crowded, but the leaves will cook down). Stir frequently and cook 5 to 10 minutes more, until the chard leaves are tender and the potatoes are very soft.
Remove the pot from heat and allow the soup to cool for a bit. Blend until smooth with an immersion blender (or in batches in a standing blender). If the soup is too thick add a little stock or water until it reaches desired consistency. If it’s too thin, return soup to the pot and simmer until it thickens.
Serve garnished with 2 tablespoons of yogurt stirred into each bowl of soup.
Note: if the yogurt is very thick it might not sir in smoothly. Try adding a little water to thin it out before adding to the soup.
Store ungarnished soup chilled 3 to 4 days.
MAKES 4 SERVINGS.
More delicious soups to blend up:
Swiss Chard Potato Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large leek, white and light green parts only, thinly sliced (about 1 cup)
- 2 cloves garlic, peeled and smashed
- 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces
- 4 cups vegetable stock
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 teaspoon dried dill
- ½ teaspoon ground turmeric
- 1 bunch Swiss chard, leaves cut into 2-inch pieces
- ½ cup plain yogurt, for garnish
Directions
- Heat oil in a large pot over medium-low heat. Add leeks and garlic, and cook for 8 to 10 minutes, stirring often, until leeks soften. Stir in potatoes and then pour in vegetable stock. Cover, adjust the heat to high, and bring to a boil. Reduce heat to low and simmer 10 minutes.
- Season broth with parsley, salt, dill, and turmeric. Add chard leaves (the pot may be crowded, but the leaves will cook down). Stir frequently and cook 5 to 10 minutes more, until the chard leaves are tender and the potatoes are very soft.
- Remove pot from heat and allow soup to cool for a bit. Blend until smooth with an immersion blender (or in batches in a standing blender). If the soup is too thick add a little stock or water until it reaches desired consistency. If it’s too thin, return soup to the pot and simmer until it thickens.
- Serve garnished with 2 tablespoons of yogurt stirred into each bowl of soup.
- Store ungarnished soup chilled 3 to4 days.
Notes
How's the soup? Let us know in the comment section, and don't forget to leave a rating!
Sounds wonderful
Thank you, Hattie. I hope you enjoy it!