Vegan Swiss Chard Potato Soup with Bread Crumb Streusel

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I’m a huge fan of creamy soups and this Silky Swiss Chard Potato Soup fits that bill perfectly. The bread crumb streusel adds a bit of texture making this soup over the top delicious. This soup is the perfect weeknight meal as it comes together in just 30 minutes. Don’t be fooled though, this soup is high brow enough to be served at a dinner party as well.

I live in Los Angeles, and we don’t get cold weather very often. It’s rather unfortunate because I love soup SO much. Often you will find me eating cold weather soups like this Swiss Chard Potato Soup on a 70 degree day. I just pretend that it’s cool enough to eat!

What is Swiss chard?

Swiss chard is an unsung hero in my eyes. It’s a perfect alternative to spinach and rivals kale in its health benefits. Swiss chard comes in many different color varieties, but they all taste similar. This soup can be made with any color of chard. However, I will warn you, if you use anything other than white, the end color may be…. less than appetizing. Ask me how I know this!

This soup was born out of my love for potato leek soup. There is just something SO dreamy and creamy about potato soups. Yellow potatoes provide the perfect silkiness, while the Swiss chard add a gorgeous green hue and tons of healthy vitamins.

Oh wait, I haven’t even gotten to the best part yet! The bread crumb streusel! The chard stems are sauteed with shallots and garlic while the soup is simmering. Next, you add toasted day old bread crumbs to create the perfect savory streusel to top your soup with. This adds the perfect textural component!

What ingredients are in Swiss chard potato soup?

Swiss Chard: this often overlooked hearty winter green is the perfect foil to silky potatoes. It’s packed with vitamins and has a delicate flavor similar to kale. It’s not as strong as kale, so it’s great for those who aren’t the biggest fan. I do suggest using white Swiss chard, but any color will work.

Yellow Potatoes: these are the best potatoes to puree in a soup. They blend to a nice silky smooth consistency and are absolutely perfect. You can also use a russet potato if you like.

White Wine: this is optional, but I do think it adds just a little punch to the soup. I’m a big fan of white wine so I usually have some on hand. You will want to use a dry white such as Sauvignon Blanc or Vinho Verde.

Bread: I use old gluten free bread ends for this part. I always save them in the freezer for any bread crumb needs. Feel free to use any bread you have on hand. I don’t suggest using boxed bread crumbs. I tried it without great success.

Substitutions: if you aren’t strictly vegan/vegetarian, you can use chicken stock. Spinach or kale could replace the Swiss chard. If you are an omnivore, this soup would be excellent topped with crumbled sausage.

If you’re looking for an easy and warming weeknight soup, this Swiss Chard Potato Soup fits the bill.

Looking for more soups? Why not try my Easy Pantry Pumpkin Soup with Cilantro Pesto or Simple Thai Red Curry Noodle Soup

Swiss Chard and Potato Soup with Bread Crumb Streusel

This silky Swiss Chard and Potato Soup is topped with crunchy and buttery bread crumbs to add the perfect textural component.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4

Equipment

• Immersion or High Speed Blender

Ingredients

  

Swiss Chard Potato Soup

• 2 tbsp vegan butter
• 1 tbsp olive oil
• 1 medium onion diced
• 3 cloves garlic diced
• 2 ribs celery diced
• 3 sprigs thyme fresh
• 2 yellow potatoes peeled and diced
• 4 oz dry white wine (optional)
• 1 bunch Swiss chard ribs and leaves separated
• 4 cups vegetable stock
• 1/2 tsp salt
• 1/4 tsp black pepper

Bread Crumb Streusel

• 3 slices gluten free bread preferably day old
• 2 tbsp olive oil
• 2 tbsp vegan butter
• Swiss chard stems diced
• 1 shallot diced
• 1 clove garlic diced
• a/n salt & pepper

Instructions

 

Swiss Chard Potato Soup

• Preheat the oven to 400 degrees.
• Separate the stems from the greens of the Swiss chard. Tear the greens and dice the stems finely and set aside. The stems will be used for the streusel.
• In a large sauce pan, melt the vegan butter and olive oil over medium heat until glistening. Add the onions, celery, garlic, and thyme. Saute until fragrant, about 5 minutes.
• If using, add the wine and cook until it is mostly evaporated, about 2 minutes.
• Season the onion mixture with the salt and pepper and add the potatoes and Swiss chard. Stir until the greens begin to wilt.
• Pour in the vegetable stock and bring the soup to a boil. Once boiling, reduce the heat and simmer until the potatoes are soft.
• Once the potatoes are soft, remove the thyme stems. Puree the soup until it is smooth.

Bread Crumb Streusel

• While the soup is simmering, crumble the gluten free bread onto a parchment lined sheet pan. It can be a rough crumb.
• Toast the bread crumbs in the oven for 3-5 minutes. You want them to be nice and dried out and crunchy. The time will depend on the freshness of the bread.
• In a small saute pan over medium heat melt the vegan butter and olive oil. Add the shallots, reserved Swiss chard stems, and garlic. Saute until soft, about 8 minutes. Season with salt & pepper as needed.
• Add the toasted bread crumbs and stir well making sure to coat them all. Take off heat.

To Serve

• Serve the soup in 4 bowls and top with a generous amount of bread crumb streusel.

Notes

This soup is good in the refrigerator for up to 3 days.

You can use chicken stock and top it with crumbled sausage for an omnivore option.

You can use any color of Swiss chard, but I do recommend white for aesthetic purposes. 

Spinach or kale can be used to replace the Swiss chard.

Keyword dairy free, gluten free, vegan