Chard and Potato Soup

By [e-mail]

This recipe was included in this week's CSA box. I made it and used up my chard and red beet greens. It turned out really good and I was glad to use up those beet greens!

Ingredients

• 8 cups finely chopped chard (I used red beet greens for 1/2 of it)
• 1 cup sliced celery
• 1 cup chopped onion
• 2 T butter (I used red palm oil)
• 2 T olive oil (did not use)
• 2 large peeled and diced potatoes (I went heavy on the potatoes)
• 5 cups broth (I used 4 cups beef bone broth and 1 cup chicken broth)
• Salt and pepper to taste
• I added some dried minced garlic and some Organic Tuscan no salt seasoning to the broth.

Preparation

Step 1

Separate chard stems from leaves. Slice stems thin. In a large kettle, sauté the sliced stems, celery, and onions in hot oil and butter for five minutes. Add the potatoes and broth and bring to a boil. Reduce heat and simmer 15-20 minutes. Stir in chard leaves and cook for 4-5 minutes. Season to taste.