Creamy Potato Chard Soup
This flexible hearty soup recipe is just what we need when illness is making its rounds, or when we’re feeling that fall chill in the air. You can easily make this recipe vegan, or edit for the ingredients you have, and even give it your own twist based on your tastes.
Some possible changes are: Sub chard for kale, if using red potatoes you can leave the skin on, omit sour cream, use veggie broth instead of chicken, or sub onions for leeks. So many possibilities!
Ingredients
½ medium onion chopped finely
1 clove garlic minced
1 bunch of chard (or sub for kale, spinach, or your other favorite greens)
5-6 medium potatoes in 1-2 inch cubes
2 tbsp olive oil
chicken broth (enough to cover the potatoes in a pot)
1 tbsp corn starch dissolved in 2 tablespoons of water (optional)
¼ cup sour cream
1 cup milk
salt to taste
black pepper to taste
Chop onion, peel and cube the potatoes, mince garlic, and chard stems/ribs and greens
Slice the stems of the chard into 1/4 inch pieces. You may not use all of the stems, so save them for another dish
Slice the green parts of the chard into 1” wide pieces
Soak the cubed potatoes in cool water until they’re ready to use
Saute the onion and chard stems in oil with a pinch of salt, until soft and beginning to brown.
Add potatoes and vegetable broth to a pot, make sure to add enough to cover the potatoes. You can add a bit of water if you need to. Bring to a boil, turn down to low, and cook covered until potatoes are soft (about 5 minutes).
Add milk and sour cream to a blender, and transfer potatoes to the blender. Add a bit of broth if necessary. Blend until smooth and transfer back to the pot. (If you don’t have a blender, you can mash the potatoes, milk, and sour cream by hand. They’ll not be as smooth, but still just as delicious)
Add the chard greens, onions, and chard stems to the pot, and bring to a simmer. Cook until the chard is soft.
If necessary, add corn starch (dissolved in water) to thicken the soup.
Add salt and pepper to taste.