Chard and Potato Soup

A hearty but not heavy soup, perfect for cold wet days.

• 4 medium potatoes, peeled, sliced 1/4 inch thick
• 1 bunch chard, coarse stems removed, shredded in thin strips (about 6 cups)
• 2 ounces prosciutto, chopped
• 6 cups chicken stock
• 1 tablespoon white wine vinegar
• Freshly ground pepper to taste
• Garnish: chopped chives and sour cream
• 2 T olive oil
• 1 large clove garlic, minced
• 1 medium onion, chopped
• 2 stalks celery, chopped

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.