Swiss Chard Potato Soup
Warm, wholesome, and packed with vibrant flavors, Swiss Chard Potato Soup is a hearty celebration of fresh vegetables and comforting spices. This nourishing recipe combines earthy Swiss chard, tender potatoes, sweet carrots, and aromatic garlic in a rich vegetable broth infused with thyme and a hint of bay leaf. The optional addition of heavy cream adds a touch of luxurious creaminess, while a splash of lemon juice provides a bright, tangy finish. Perfect for cozy weeknight dinners or meal prep, this quick and easy soup comes together in under an hour and pairs beautifully with crusty bread for a complete, satisfying meal. A must-try for vegetarian soup lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 bunch Swiss chard
- 4 medium Potatoes
- 1 large Onion
- 2 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 2 tablespoons Olive oil
- 6 cups Vegetable broth
- 1 Bay leaf
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Heavy cream (optional)
- 1 tablespoon Lemon juice
Instructions
Begin by preparing your vegetables. Rinse the Swiss chard and separate the stems from the leaves. Chop the stems into small pieces and roughly chop the leaves. Peel and dice the potatoes into bite-sized chunks. Finely chop the onion, carrots, and celery. Mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Add the garlic to the pot and cook for an additional 1 minute until fragrant.
Stir in the chopped Swiss chard stems and diced potatoes. Pour in the vegetable broth, and add the bay leaf, thyme sprigs, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the chopped Swiss chard leaves and continue to simmer for 5 more minutes until the leaves have wilted and are tender.
Optional: For a creamier soup, stir in the heavy cream and heat gently without bringing the soup to a boil.
Remove the bay leaf and thyme sprigs. Stir in the lemon juice and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and serve warm with crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 6374 mg | 277% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 53.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 8549 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
