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Swiss Chard and Potato Soup


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  • 2 Tbs (30 ml) extra-virgin olive oil
  • 1 cup (250 ml) chopped red onion
  • 6 cups (1.5 L) Swiss chard, leaves only (tough center
  • stems removed)
  • 2 cups (500 ml) peeled and diced Yukon gold potatoes
  • 4 cups (1 L) vegetable stock
  • 1 cup (250 ml) milk
  • Salt and freshly ground black pepper to taste


Servings 6


Step 1

Heat oil in a pot over medium heat. Add onions and saute for 2 minutes. Add potatoes, vegetable stock and milk and bring to a boil. Simmer for about 5 minutes. Add Swiss chard leaves and simmer for 5 minutes longer, or until the potatoes are very soft and the chard is wilted. Put soup onto a blender and puree. Season with salt and pepper to taste. Makes about 6 servings.

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