1 tablespoon olive oil
2 large or 3 medium leeks – cleaned well and sliced
3 medium russet potatoes – washed and diced
1 bundle swiss chard – roughly chopped
1 quart chicken stock
1 quart water
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoons salt
1 teaspoon freshly ground pepper


In a large soup pot, saute the leeks and one teaspoon of salt in the olive oil until slightly tender. Add in the potatoes, chicken stock, water and seasonings. Bring to a boil then reduce to a light boil and cook for 30 minutes. Add swiss chard and cook 15 minutes more. Serve and enjoy.