Ingredients
- 2 celery stalks (finely chopped)
- 1 onion (finely chopped)
- 1 bay leaf
- 5 cups vegetable stock
- 4 cups potatoes-cubed
- 4 cups swiss chard (chopped)
- 1 tablespoon canola oil
- 2 teaspoons thyme
- 1 teaspoon parsley
- 1/4 teaspoon dill
2. Add chard, thyme, parsley, and dill. Cook for an additional 10 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Puree in a blender or food processor and reheat.
