In a large saucepan, heat oil, add garlic and onion and sauté until softened. Add celery, potatoes, chard and prosciutto and toss with onion mixture. Add chicken stock and bring to a boil, then cover and reduce to simmer, cooking until potatoes are very tender, about 25 to 30 minutes. Mash potatoes in pan with a potato masher until coarsely broken up. Add vinegar and cook soup uncovered for another ten minutes to concentrate flavors. Add salt and pepper to taste. Serve, garnishing each bowl with a sprinkle of chopped chives and a dollop of sour cream. Makes 9 cups.
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