Potato Chard Soup

This potato soup gets its gorgeous green color and earthy depth from Swiss chard blended right in. The potatoes break down into a naturally creamy base, so there’s no dairy needed. Just vegetables, herbs, and stock.

Simmer the potatoes for a full 30 minutes before adding the chard. You want the potatoes falling-apart soft so they puree into a velvety base. The chard goes in for only 10 minutes so it wilts completely but keeps its color and doesn’t turn bitter.

Thyme, parsley, and a touch of dill give the soup an herbal freshness that keeps it from tasting one-dimensional. The dill in particular adds a brightness that potato soups often lack.

Pro Tips

• Use starchy potatoes like Russets for the smoothest puree. Waxy potatoes won’t break down as easily.
• Remove the bay leaf before blending. A chunk of bay leaf in your soup is not a pleasant surprise.
• Blend in batches and don’t fill the blender more than halfway. Hot soup expands and can blow the lid off.
• Add more stock when reheating if the soup has thickened too much in the fridge.

Variations

• Stir in a splash of cream or a dollop of sour cream for a richer, non-vegan version.
• Use kale or spinach in place of the chard for a different green base.
• Top each bowl with crispy croutons, a drizzle of olive oil, and a pinch of smoked paprika.