Prep all the vegetables by dicing the onion and potato, mincing the garlic, and chopping the Swiss chard. Slice the chicken sausage.
In a heavy-bottomed stock pot, heat avocado oil or ghee over medium heat. Add chopped onion and cook, stirring occasionally, for about 5 minutes until onion becomes translucent and begins to soften.
Stir in the garlic and herbs and cook for 30 seconds, until fragrant.
Add in the sliced sausage, potatoes, stock, salt, and pepper. Give it a good stir. Increase the heat to high and bring the soup to a boil. Then reduce the heat to a simmer. Allow the soup to simmer for 10 minutes, until the potato is just tender.
Stir in the Swiss chard and let simmer another 5 minutes until wilted and bright green.
Taste the soup and adjust the seasonings, as needed. Serve and enjoy!
Store any leftovers in the fridge for 3-4 days or in the freezer for up to 6 months.
