Instructions: 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.

NOTES : Heres a really tasty pureed soup (from Veggie Life)

(makes about 2 quarts)

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