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1
Pour enough cold water over the potatoes in a deep, heavy 4-quart pot to cover by three fingers.
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2
Salt the water lightly and bring to a boil.
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3
Adjust the heat so the water is at a gentle boil and cook the potatoes, covered, until they are tender but still hold their shape, about 15 minutes.
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4
Meanwhile, strip the chard leaves from the stems.
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5
(Reserve the stems for another use; see page 322.)
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6
Wash the chard in a sinkful of cool water, swishing it well and waiting for the dirt to settle to the bottom of the sink.
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7
Scoop the chard out with a wire skimmer or your hands; drain well in a colander.
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8
Cut the chard leaves into 1 1/2-inch strips and stir them into the water after the potatoes have been cooking about 5 minutes.
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9
Stir the bread into the pot after the chard has been cooking about 5 minutes.
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10
Season the soup with salt and cook until the potatoes and chard are tender and the bread is falling apart, about 10 minutes.
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11
Meanwhile, heat the olive oil in a small skillet over low heat.
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12
Whack the garlic cloves with the side of a knife and stir them into the oil.
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13
Sprinkle the crushed red pepper over the oil and cook until the garlic is golden, about 3 minutes.
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14
Scrape the contents of the skillet into the pot.
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15
Stir well.
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16
Taste the soup and season with additional salt if you like.
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17
Ladle the soup into warm bowls, and sprinkle some of the grated cheese over the top of each, or pass a bowl of cheese separately.
