Potato Leek Chard Soup

The moment you discover that you can literally just blend veggies together to create the richest, creamiest soups of your life, you unleash a delicious, unstoppable soup-a-thon.

Adapted from a recipe at Farm to People.com (image source)

Ingredients

• 1 ½ cups chopped leeks (dark green parts reserved)

• 1 lb. potatoes, diced

• 3-4 cloves garlic

• 4 cups chicken or vegetable stock

• ¼ cup finely chopped toasted nuts

• 4 Tbsp butter

• 2 cups chopped chard

• Salt and pepper, to taste

directions

Finely mince dark green parts of leeks and combine in a bowl with nuts, ¼ cup olive oil. Season with salt. Heat butter in a large pot over medium high heat. Add leeks (whites), potatoes, and a large pinch of sea salt & pepper. Sauté 10 minutes until golden brown. Add garlic and cook 2-3 minutes more. Add broth & simmer 10-15 minutes, until potatoes are fully cooked. Stir in chard and cook for another minute or so. Use an immersion blender or transfer soup to blender and puree in batches until completely smooth. Transfer pureed soup back to pot and season with salt & pepper. Divide in bowls & drizzle with chopped nuts & leek mixture.