-
1
Parboil potatoes and preheat oven to 350.
-
2
While potatoes are boiling, remove stems from Swiss chard, wash and dry. Melt butter, and toss swiss chard in butter. *Do not salt (this will suck moisture from the swiss chard while it cooks). Into the oven for 20 minutes.
-
3
Once potatoes are soft enough to pierce with a fork, let cool and remove skin (run under cold water and the skin slides off). Thickly slice potatoes. Finely slice the shallot. Cut bacon into half-inch pieces (width-wise).
-
4
Put large cast iron pan over medium heat. Once hot, add a 1/2 tablespoon of extra virgin olive oil, and then the shallots. After the shallots begin to cook, add the bacon. Let both cook, stirring occasionally. When both begin to lightly brown, add potatoes (bacon and shallots should be giving off enough liquid to cook the potatoes). Let cook, stirring occasionally for about 10 minutes. Remove bacon and reserve.
-
5
Remove chard from oven. Add chicken broth to pan, stir, and cover. Meanwhile, wash and chop a couple handfuls of parsley. Finely chop cooked bacon. Add swiss chard to pan, and simmer for 10 minutes (or more if you have time).
-
6
Add grated cheese and stir. Allow to cool. Transfer to food processor and pulse until mixture is smooth. Add parsley, pulse again. Return to a pot over medium-low heat.
-
7
When soup is hot, transfer to bowl, and garnish with creme fraiche and bacon. A poached egg is another option.
