Everyday Eats & Sweets / Recipes

Pureed Swiss Chard Soup

Pureed swiss chard soup

It’s been cold around these parts… and by cold, I mean it’s hovering around 60°F.

I know, I know. I’m a SoCal girl through and through.

But when the weather starts to turn and I start to second-guess going out of the house in flip-flops, I think of soup. Rich, hearty, steamy soup.

This is one of those lazy-day recipes when I want a big bowl of soup but don’t want to work too hard at it. It’s the easiest thing in the world to whip up (short of pouring one out of a can) and it’s absolutely delicious. You get a nice dose of green in your diet and you still feel satisfyingly full.

Even though I like to sabotage it with some fatty strips of bacon (my weakness!) this recipe can easily be turned into a vegan meal with vegetable broth and perhaps a chipotle chile or smoked saffron for flavor.

Pureed Swiss Chard Soup

Serves 6


4 strips bacon
1/2 large onion, chopped
3 ribs celery with leaves, chopped
6 baby potatoes, chopped
1 large bunch swiss chard, leaves and stems chopped separately
8 cups chicken broth
Black pepper to taste


Ingredients for pureed swiss chard soup

In a large pot over high heat, fry the bacon until crisp.

Fry bacon until crisp

Drain the bacon on paper towels and leave about 2 tablespoons of bacon grease in the pot, discarding the rest.

Lower the heat to medium-high. Add the onion, celery, potatoes, and chard stems to the pot, stirring to combine.

Combine onion, celery, potatoes, and chard stems

Pour in the chicken broth and bring everything to a boil. When the pot has reached a full boil, add the chard leaves and lower the heat to medium.

Add chicken broth

Add chard leaves

Simmer on the stove for about 30 minutes, or until all the potatoes have softened.

Meanwhile, chop up your bacon into little bits.

Sabotage your soup with some bacon

Bacon bits for soup

Puree the soup with an immersion blender, then stir in the bacon bits.

For a light lunch, crack some fresh black pepper to taste and serve with some warm crusty bread!

Pureed swiss chard soup

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »


  • Vesna Hirschfeld
    May 11, 2013 at 7:15 pm


    I like to eat my chard made wit boiled potatoes and sprinkled with superior quality, fruity olive oil, garlic and lemon. Goes great with pan-fried or baked tilapia.

    • Linda Ly
      May 16, 2013 at 9:08 pm


  • oukay
    November 9, 2012 at 3:41 am

    Sounds yummy!  The CSA boxes will start arriving in Dec., so will try this then.

    • Linda Ly
      November 11, 2012 at 3:54 pm

      Let me know how you like it!

  • Michellepleadwell
    November 4, 2012 at 6:58 pm

    This looks delicious.  I think I’ll try it with my leftover kale tomorrow and pancetta just because it’s what’s in my kitchen.  

    • Linda Ly
      November 11, 2012 at 4:09 pm

      Sounds delicious!


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