Chard and Potato Soup

reneesgarden.com

Sue Smith

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

4 medium potatoes, peeled, sliced ¼ 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

Directions at reneesgarden.com

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