Swiss Chard Potato Soup
Healthy Swiss chard potato soup is a smart way to fit in more leafy greens on cold days. Make it vegan with plant-based yogurt.
Servings: 4 servings
Calories: 195kcal
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
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.