Potato Swiss Chard Soup

This is an easy, delicious recipe for vegan potato leek soup with Swiss chard. It’s perfect for a cool rainy day, or after a day of hard work.  I have to admit… we ate the entire pot of this potato chard soup in one sitting.  No leftovers is definitely the sign of a good meal!

If you’re new to using leeks, you may not realize that dirt and grit gets stuck inside them. It’s not like you ever have to clean the interior of a scallion, so it may not seem intuitive.

To clean leeks, I usually cut the roots off, and then, chop the green part off. Next, I slice the leek lengthwise, and then, fan out the layers under running water to flush out all the dirt.

This vegan Swiss chard potato soup tastes great with crusty bread or some garlic toast. It makes 4 servings.

Discover more UVK recipes, like Gnocchi with Swiss Chard and Tomatoes, Vegan Puff Pastry Turnovers with Swiss Chard, Potatoes, and Chickpeas, Vegan Cauliflower Leek Soup, or Savory Vegan Bread Pudding with Leeks and Rainbow Chard.

Please enjoy!

Potato Swiss Chard Soup

1 cup chopped onion

2 cups chopped leeks (white part only; thoroughly cleaned)

3 garlic cloves, coarsely chopped

2 Tbsp olive oil

½ tsp dried thyme

2 bay leaves

4 cups peeled and cubed potatoes

2 celery stalks, chopped

1 carrot, chopped

2 cups broth (either use fake chicken broth or vegetable broth)

1 cup vegan milk

2-3 tsp apple cider vinegar

2 Tbsp nutritional yeast

2 cups red chard torn into bit-size pieces

¼ cup finely chopped flat leaf parsley

Salt and black pepper, to taste

1. First, you’ll want to sauté the aromatics for the potato chard soup. In a large heavy pot or dutch oven, add onion, leeks, garlic, olive oil, salt, black pepper, thyme and the bay leaves, and sauté over medium heat for 5 minutes.  

2. Then, add potatoes, celery and carrots to the soup pot. Sauté for 5-7 minutes or until carrots start to get soft.  Add the broth, cover, and simmer for 15-20 minutes.

3. Remove from heat, pull out the bay leaves, and add the vegan milk.  

4. You can either blend the potato soup in a blender or use an immersion blender.  I like it slightly chunky, so I stop blending before it’s completely smooth.  

5. Once it’s blended to your preference, stir in the chard, parsley, nutritional yeast, and apple cider vinegar.  Taste, adjust seasonings (more salt? black pepper? more apple cider vinegar?). Serve vegan potato Swiss chard soup with a crusty bread or garlic toast. Enjoy!