Silverbeet and Potato Soup

Silverbeet and Potato Soup


12 people made this

A creamy potato based soup with silverbeet, Parmesan cheese, onion and garlic. This delicious soup is simmered then blended smooth with an immersion blender.

Cattleya Canterbury, New Zealand

Serves: 8 

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 4 potatoes, peeled and diced
  • 5 cups chicken stock
  • 500g silverbeet
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large saucepan add the olive oil and the onion. Saute until the onion begins to soften then add the garlic, potatoes and stock. Bring to a boil then simmer until the potatoes begin to soften.
  2. Stir in the silverbeet, sour cream and Parmesan cheese. Simmer until the silverbeet beings to wilt, about 4 minutes then blend with a stick blender until smooth.
  3. Serve and enjoy.

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Reviews (1)


My husband described this soup as "incredible". I made a few minor changes; I minced the garlic and sauteed it with the onion, and I added the sour cream and parmesan before adding the silverbeet to let it wilt. Once the lot was pureed, I stirred in some freshly ground pepper and a few pnches of Herbs de Provence, and served it with a warm crusty loaf. Delicious and warming on a cold Antipodean night! - 10 Aug 2014

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