Potato, Leek and Swiss Chard Soup

I meant to make a simple potato leek soup. I had some Swiss chard in the fridge and though, “What the heck, I’ll add some, too!” Forgot about just how greens those greens are. And so this homey, leeky soup morphed a bit — but it’s still tasty. And full of leeky goodness.

Leeks are an underrated vegetable in America. But the French like them (I guess leeks have a je ne sais quoi type of vibe going on). In any case, they’re a great spring/early summer veggie, and are great in a soup.

And potato leek soup is hearty, comforting and satisfying. So make a pot and share a bowlful with a friend!


2 tablespoons olive oil
2 medium to large Yukon gold potatoes chopped into 1-inch cubes
1 or 2 large leeks (white and pale green parts only)
2 cloves garlic, minced
2 cups of broth
A few leaves of Swiss Chard (optional)
2 teaspoons fresh thyme
Salt and pepper to taste


1. Saute leeks in olive oil over medium heat until the leeks get soft and translucent. Add in garlic , saute for 3 minutes.

2. Add potatoes and broth, bring to boil and simmer for 20 – 25 minutes.

3. Add in the chard and thyme, cook until greens are wilted, about 5 minutes. Add salt and pepper to taste. Remove from heat.

4. Pour about two-thirds of the soup into the blender, and blend on high until almost completely smooth (be careful, as always, of the heat)

5. Add the blended soup back into the pot, mix and it’s ready to serve. Garnish with freshly ground pepper and thyme leaves.


Tags: , , , ,

Categories: Main dish, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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One Comment on “Potato, Leek and Swiss Chard Soup”

  1. 08/30/2012 at 11:45 am #

    I followed this recipe exactly until I got to the parsley and realized I didn’t have any. It didn’t matter since the soup was so rich and tasty and flavorful already, though I’m sure parsley would have made a great addition. Many potato leek soups call for cream and this one did not but I did not miss it in any way. Absolutely delicious! This soup would also make a great base for other “cream” based soups…. cream of asparagus, broccoli, mushroom. A great building block soup for many other creations to come!

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