Though it’s impossible to hate anything fried (fries, chips) or full of butter (mashed), potatoes don’t need to be artery-clogging in order to be delicious. Potatoes are also able to take center stage in a meal instead of being relegated to the supporting cast. I paired some thin-skinned spuds with leafy greens for this quick and easy soup recipe that is perfect to bring to the office for a work lunch (I surely did with this recipe) or as a simple weekday dinner.
While this is a pretty light and healthy soup overall (it’s also gluten-free and vegan-friendly), the potatoes help bulk up the soup to provide you with energy to last throughout the day. I used rainbow chard primarily because it looked pretty, but most any dark, leafy green should do. Also, I especially liked the little kick of spice in this soup.
Potato and Rainbow Chard Soup
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Vegan, Vegetarian
Description
Hearty vegan soup brimming with potatoes and rainbow chard. Warm spices add comforting depth.
Ingredients
- 2 to 3 tbsp olive oil
- 1 small yellow onion
- 0.5 tsp crushed red pepper flakes
- salt and black pepper
- 2 cloves garlic
- 1 bunch rainbow chard
- 1 cups (237 ml) white wine
- 4 cups (946 ml) diced red- and white-skinned potatoes
- 1 quart (946 ml) unsalted chicken or vegetable stock
Instructions
- Heat the oil in a large pot over medium-low heat.
- Add the onion, red pepper flakes, salt, and pepper; cook until the onions begin to soften (2-3 minutes).
- Add the garlic and cook for 2 more minutes.
- Add the rainbow chard and white wine; cook until the greens have wilted and the wine has reduced slightly (3-5 minutes).
- Add the potatoes and stock; simmer until the potatoes are tender (about 30 minutes).
- Adjust seasoning with salt and pepper to taste.
Notes
- For a smoother soup, use an immersion blender to partially puree the soup after the potatoes are cooked.
- If you don’t have white wine, you can substitute with an equal amount of vegetable broth or water.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 8
- Protein: 5
Frequently Asked Questions
Can I substitute rainbow chard with another leafy green in the soup?
Yes, you can use other dark, leafy greens such as kale, spinach, or Swiss chard. Just be aware that the flavor and texture may vary slightly.
What type of potatoes work best for this soup?
Thin-skinned potatoes like Yukon Gold or red potatoes are ideal, as they will break down nicely and add creaminess to the soup.
How can I adjust the spice level in the Potato and Rainbow Chard Soup?
To increase the spice, consider adding a pinch of red pepper flakes or a dash of hot sauce while cooking. If you prefer less spice, simply reduce the amount of these ingredients.
I made this soup several times over the years. It’s easy to make and full of flavor. Making it again today, and I thought I should leave a little thank you note.