Creamy Potato-Chard Soup Recipe

Creamy Potato-Chard Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, chopped
• 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 4 cups vegetable broth or water
• 1/2 teaspoon ground fennel seed
• 1/8 teaspoon ground nutmeg
• salt and freshly ground black pepper
• 3 cups chopped Swiss chard

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, celery and garlic
3. Cover and cook until softened, about 5 minutes
4. Add the potatoes and stir in the broth, fennel seed, nutmeg and salt and pepper to taste
5. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are soft, about 30 minutes
6. Stir in the chard and cook until tender, about 15 minutes
7. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
8. Taste, adjusting seasonings if necessary
9. Reheat the soup over medium heat, stirring, until hot and serve

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