Rainbow Chard and Potato Soup

Disclosure: This is a sponsored post for the US Potato Board‘s “9th Wonder of the World” campaign.

Isn’t fresh produce just gorgeous? I mean, look at this rainbow chard:

But I digress. Today I’m here to talk about potatoes. 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 pair 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 (I’m a simple human that likes shiny things), but most any dark, leafy green should do. Also, I especially liked the little kick of spice in this soup. This soup recipe will make your kitchen smell wonderful, so be sure to keep any starving children or hungry roommates away until it’s done simmering.

Rainbow Chard and Potato Soup Recipe:

• 2 to 3 tablespoons olive oil
• 1 small yellow onion, diced
• 1/2 teaspoon crushed red pepper flakes
• salt and black pepper
• 2 cloves garlic, minced
• 1 bunch rainbow chard, cut into 1/2-inch pieces (including stems)
• 1 cup white wine, such as chardonnay
• 4 cups diced red- and white-skinned potatoes
• 1 quart unsalted chicken or vegetable stock

Yield: about 2 quarts (4 to 6 servings)

Procedure:

1. Heat the oil in a large pot over medium-low heat. Add the onion, red pepper flakes, and some salt and pepper, and cook until the onions begin to soften, 2 to 3 minutes. Add the garlic and continue to cook for 2 minutes more.
2. Add the rainbow chard and the white wine and cook until the greens have wilted and the wine has reduced slightly, 3 to 5 minutes.
3. Add the potatoes and stock and simmer until the potatoes are tender, about 30 minutes. Adjust seasoning with salt and pepper, to taste.

Disclosure: This is a sponsored post for the US Potato Board‘s “9th Wonder of the World” campaign.

Here’s a video recipe from the US Potato Board for a Potato and Butternut Frittata.