A Deliciously Tasty Potato Swiss Chard Soup Recipe
Potatoes need no introduction, although one may be unfamiliar with the nutritionally-dense vegetable –Swiss Chard – often considered a superfood. Chard varieties have leaves of green, but their stems are assorted colors that range from yellow, red, white, and green.
Swiss Chard is one of the veggies that are a member of the Amaranthaceae botanical family. Other vegetables in this botanical family include quinoa, beets, and spinach. When compared to other sturdier greens, Swiss Chard is a bit sweeter and more delicate. Swiss Chard is versatile, cooks up quickly, and is simple to work with in the kitchen.
Swiss Chard is known in Mexico as Acelga. The Mexican culture uses this vegetable extensively in many classic and traditional dishes. This superfood can be used raw or cooked, although when sauteed, boiled, or cooked, it is noted that this leafy green veggie loses its natural bitterness.
When combined with potatoes (a vegetable adored by young and old) and a few simple spices, Swiss chard helps to create a hearty – but not heavy, delicious soup for cold winter evenings – as a meal or a meal starter. This soup is a vegan, gluten-free, and dairy-free dish and is also tasty, healthy, and satisfying.
How To Make This Tasty Potato Swiss Chard Soup Recipe
The aromas of this tasty Swiss Chard soup will begin to travel throughout the house, alerting hungry family and friends of the deliciousness cooking on the stove. Potato and Swiss Chard soup is not only flavorful, comforting, and nutritious; the soup is easy to make and comes together in no time at all.
- Prep Time – 15 minutes
- Cook Time – 20 minutes
- Total Time – 35 minutes
- Servings – 6
- Calories -202 calories per serving
The Recipe Ingredients For Potato Swiss Chard Soup
Finding nourishment and comfort in a delicious and hearty bowl of soup is a feeling as old as time. Plus, this vegan delight is budget-friendly and is a great meal if served with some crusty bread.
- 1 Tablespoon of Olive Oil
- 1 Medium Bunch of Swiss Chard – this is equivalent to about 1 pound or 454 grams.
Prepare the Swiss Chard by slicing it down the center and then removing the stem. Chop the leaves and the stems separately. The Swiss Chard leaves should be torn gently into bite-sized pieces - 1 Medium Onion – Diced.
- 4 Garlic Cloves -Minced.
- 5 Cups of Vegetable Broth.
- 2 Medium Yellow Potatoes – this is equivalent to about 12 ounces or 340 grams. Cut the yellow potatoes into equal-sized one-inch pieces, so they cook evenly and at the same time.
- 1 14-ounce (400 grams) Can of Chickpeas – Drained and Rinsed.
- 1 Tablespoon of Fresh Rosemary – Finely Chopped.
- A Pinch of Red Pepper Flakes.
- 1 14-ounce (400 grams) Can of Diced Tomatoes in Juice.
- 2 Tablespoons of Tomato Paste.
- Salt & Pepper – added to taste.
Optional Ingredients for Potato Swiss Chard Soup
To add some creaminess to this soup – and keep it vegan and dairy free – add full-fat coconut milk. Most cans are 1.5 cups, so add a bit at a time until you create the desired creamy texture.
Some chefs add a bay leaf when adding broth, potatoes, and chickpeas – although this is a matter of personal preference.
Cooking Directions For Potato Swiss Chard Soup
- Coat the bottom of a large saucepan or pot with one tablespoon of olive oil.
- Heat the oil using a medium heat setting.
- When the oil is hot, begin to add the chopped Swiss Chard stems and onion. These bits should be cooked for at least five minutes until they begin to soften in texture. Be certain to stir the stems and chopped onion occasionally to prevent the vegetables from burning.
Pro-tip – The stems of the Swiss Chard are firmer than its leaves, so they require more cooking time. This is the reason you begin cooking them earlier in the process. - Stir in the diced garlic and cook the minced garlic with the stems and the onion for about 1 minute. During this short time, the mixture should become quite fragrant.
- Stir in the broth, the diced potatoes, and the chickpeas.
- Add the rosemary and red pepper flakes and stir.
- Raise the heat, so the soup comes to a full boil.
Pro-tip – It might be tempting to add tomatoes at this point in the cooking process. Stay patient because adding the tomatoes prematurely may prevent the raw potatoes from cooking completely. - Lower the heat to low.
- Simmer this Potato Swiss Chard soup for about fifteen minutes – stirring occasionally. You are ready for the next cooking step when the diced potatoes are easily pierced with the prong of a fork or knife-point.
- Stir in the cut-up Swiss chard leaves, the tomatoes and juice from the can, and the tomato paste.
- Let the soup simmer for about 2 additional minutes. The Swiss Chard leaves should begin to wilt.
- Remove the pot from heat.
- Season this deliciously tasty Potato Swiss Chard soup with salt and pepper to taste.
Serving Toppings/Suggestions for Potato Swiss Chard Soup
Swiss chard and potato soup is a great base for many accompaniments. Its go-to partners include goat, Parmesan, ricotta, or feta cheese. Many people add fresh lemon, lime, or wine vinegar for a hint of acid flavor. The Swiss Chard and potato base works well with rice, polenta, and even coconut milk.
Other toppings for this healthy and hearty soup recipe include the following. The only real limitations are your taste buds and imagination –
- A Pat of Butter.
- Slivered Almonds, Pine Nuts, or Walnuts.
- Balsamic Vinegar.
- Sliced Beets.
- Corn.
- Sliced Leeks.
- Sliced Shallots.
- Sliced Zucchini.
- Sliced Mushrooms.
- Sliced Scallions.
FAQS
Can I make Potato Swiss Chard soup with other types of healthy or leafy greens?
Yes. This delicious Swiss Chard and Potato soup can be made with other greens. Just remember that certain greens, like kale, might need more cooking time when compared to Swiss Chard.
Can the Potato Swiss Chard soup recipe be Frozen?
If you store the potato Swiss Chard soup in an airtight container, the soup can keep for up to five days in refrigeration. The soup can also be frozen. This is best accomplished by pouring the soup into freezer bags and removing the air before laying them flat in your freezer. This soup can keep up to three months in the freezer.
To reheat – first, let it thaw overnight in the refrigerator. Add it to a saucepan and heat the soup on low until heated.
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