1/1 Photo of Swiss Chard & Potato Soup
This soup comes from Lucy Waverman's St. Patrick's Day menu in the Globe and Mail (March 2009). Lucy Waverman notes "My grandmother used spinach to make this soup, but it tends not to have a strong enough taste for the potatoes; Swiss Chard matches much better." Cooking time includes puree time. It is also fine without the garnish. Serve with fresh buns or bread.
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- 2 tablespoons butter
- 1 cup onion, chopped
- 1 bunch swiss chard, trimmed, leaves and stems chopped separately (to make about 6 cups of chopped leaves)
- 2 cups yukon gold potatoes, peeled, diced
- 4 cups chicken stock
- 1 cup milk
- salt & freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/4 cup swiss chard, thinnly sliced
- 1Heat butter in a pot over medium heat. Add onions and swiss chard stems and saute for 2 minutes or until softened.
- 2Add potatoes, chicken stock and milk and bring to a boil.
- 3Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted.
- 4Puree soup in a blender or food processor (An immersion blender also works well). Season with salt and pepper to taste.
- 6Heat oil in a small skillet over medium high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped.
- 7Drain on paper towels.
- 8Garnish soup with crinkled Swiss chard.
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Nutritional Facts for Swiss Chard & Potato Soup
Serving Size: 1 (354 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 225.9
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 4.5 g
- Cholesterol 20.6 mg
- Sodium 425.1 mg
- Total Carbohydrate 22.9 g
- Dietary Fiber 2.4 g
- Sugars 4.8 g
- Protein 7.8 g