Potato and swiss chard soup

8 potatoes, different varieties, cubed
1 large onion, chopped
4 garlic cloves, chopped
4 cups swiss chard, thinly sliced
4 cups chicken stock
1/4 cup cream
1 handful fresh thyme, chopped

Cook onion and garlic in olive oil until soft, add potatoes and cook for five minutes. Add stock, bring to a boil, cook until potatoes fall apart. Reduce heat, add swiss chard and thyme. Simmer for 15 minutes. Stir in cream cream and top with fresh ground pepper.

Served with dark bread, apple and pear slices and some sharp cheddar.