top of page
  • Writer's pictureFarm Share to Table

Potato Soup with Chard and Chorizo

This recipe is inspired by my favorite frittata recipe created by Jenny Rosenstrach for Bon Appetit. I have been reaching for that recipe religiously every time I see chard in my box, but this time I wanted something to warm me up in the cold winter workweek lunch hour. I thought the flavor combination might make a great potato soup, and I wasn't disappointed. Rich with buttery yukon golds and seasoned with smoky chorizo and earthy-sweet chard, this soup will cure your workweek blues and might even bring some sweat to your brow, depending on how hot your chorizo is. The best part is that it is even better on the second and third days in the fridge.

Note: If you don't like the earthy taste of chard, try using the kind with the white stems (which have less of the Geomen that is the culprit) or you can substitute with spinach.


1 lb yukon golds, chopped, 4 heaping cups

1/2 lb baby golds, chopped, 2 heaping cups

1 medium yellow onion, chopped (2 cups)

1 large leek, white part only, chopped (2 cups)

4 oz. sliced smoked chorizo (the kind that looks like pepperoni)

1 bunch chard, washed, stem removed to the tip, and chopped (3 loosely packed cups)

3 cups chicken stock

1 1/2 tsp sherry vinegar

1 tbsp unsalted butter

1 3/4 tsp David's Kosher salt (see conversion chart here)

fresh pepper


In a saute pan over medium heat, brown the chorizo on each side just until beginning to crisp. Remove the chorizo from the pan and saute the onions in the chorizo oil until golden, scraping up any chorizo bits as you cook. Add chicken stock, sherry vinegar, 1 lb of the potatoes, and 1 and 1/4 tsp kosher salt, and a few turns of fresh pepper, bring to a boil, and cook until potatoes are tender. While the potatoes are cooking, tear the cooked chorizo into small pieces.

When the potatoes are completely softened, remove the pot from heat and puree the mixture with a hand blender until as smooth as possible. Return to heat, and add the remaining potatoes, the chorizo, another 1/2 tsp salt, and another half teaspoon of vinegar. Turn down the heat and simmer until potatoes are just softened, about 15-20 minutes, checking seasoning about halfway through. Add chard and a pinch more salt and cook for another 10 minutes or until chard is tender. Remove from stove and let stand until serving.

Just before serving, stir in butter until melted.


bottom of page