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Potato: Swiss Chard, Potato & Garlic Soup

Source of Recipe

Diane Serbe


List of Ingredients

* 1 bunch Swiss chard
* 1 tablespoon olive oil
* 1 tablespoons butter
* 3 cloves garlic, finely minced
* 4 cups chicken broth
* 1/2 teaspoon dried thyme
* 1 1/2 pound red potatoes, peeled and diced in 1/2 inch pieces
* Salt and freshly milled black pepper to taste
* 1/4 - 1/2 cup Emmenthaler cheese, grated


Recipe

Clean Swiss chard. Remove leaves from heavy stems, keeping stems on side. Chop stems into 1/2 inch thick slices. Chop leaves into julienne. Keep separate. Set aside

Put oil butter and garlic in large soup pot. Let cook 5 minutes over low heat. Do not burn. This step is to allow garlic to release its juices.

Pour in broth and thyme. Put in potatoes and thick stems of the chard, raising heat to medium high. Bring to a boil. When boiling, lower heat to medium and cook until potatoes are beginning to soften, about 1 minutes. Stir in Swiss chard leaves and cook another 10 minutes or until potatoes are tender. Add pepper and salt to taste.

Serve with grated cheese on the side, to be added after soup is ladled into individual bowls.

Serves: 6 - 8