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Ingredients
  

  • 1 tbsp. oil
  • 1 med. onion chopped
  • 2 garlic cloves minced
  • 4 c. cubed peeled potatoes
  • 1 med. carrot chopped
  • 1 bay leaf
  • 5 c. veg. broth chicken broth, or water
  • 4 c. chopped Swiss Chard stems removed
  • 3 tsp. dried or fresh herbs: thyme dill, basil, parsley
  • 1/2 tsp. freshly ground black pepper
  • sea salt to taste
  • 2 tbsp. sour cream

Instructions
 

  • Heat oil in a soup pot, add onion, carrots and garlic; saute until softened, about 5 minutes.
  • Add potatoes, bay leaf, and stock. Bring to a boil, reduce heat and simmer about 30 minutes.
  • Add Swiss chard and herbs and cook an additional 10 minutes.
  • Add black pepper. Remove from heat and puree with immersion blender (or in batches in a food processor or blender).
  • If serving hot, return to soup pot and reheat for 5 minutes. If serving cold, cover and refrigerate for several hours or overnight.
  • Serve with a dollop of sour cream.