1 Medium Onion -- finely chopped 2 Celery Stalks -- finely chopped 1 Tablespoon Canola Oil -- (or other veg. oil) 4 Cups Potatoes -- cubed 5 Cups Vegetable Stock -- or water 1 Bay Leaf 4 Cups Swiss Chard -- chopped 2 Teaspoons Thyme 1 Teaspoon Parsley 1/4 Teaspoon Dill Salt And Pepper -- to taste 1. In a large pot, saute onions and celery in oil. Add potatoes, stock or water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. 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.
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