3 packed cups finely chopped chard leaves
4 cups chicken broth
Salt (if necessary) and pepper
4 ounces (1/2 of an 8-ounce package) cream cheese, cubed and at room temperature

Combine chard and chicken broth in a pot. Bring to simmer and cook until chard is wilted an tender, about 6 minutes. You may leave it as is or puree it with an immersion blender or in a food processor or blender. Reheat if necessary. Season to taste with salt if you’ve used canned stock, you may not need to use salt) and pepper. Divide the cubed cream cheese into three or four soup plates. Pour the hot soup over the cream cheese and serve immediately. Makes 3-4 servings.

source: From Asparagus to Zucchini