Savory Onion, Potato, & Chard Soup
It is winter and hearty soups are a mainstay in my Alaskan home. This soup is a new favorite. The comforting flavors come from the contrast of sweetness and savoriness. It is simple, filling, and delicious Italian country style soup. It is perfect to eat outside around a fire pit—a great way to socialize in 2021!
Caramelized onions and potatoes bring body and natural sweetness. Good stock adds richness. The Swiss chard adds color and texture. The final addition of parmesan and parsley just add deliciousness.
I adapted this recipe from a Marcella Hazan soup. It is a wonderful way to use potatoes, onions, and Swiss chard from your summer harvest and make a warming meal for six. Double it and you will have leftovers for lunches or another dinner.
Get to work by gathering these ingredients.
3 tablespoons butter
3 tablespoons olive oil
1 1/2 pounds onions, very thinly sliced
1/2 teaspoon salt
2 pounds boiling potatoes, peeled, cut into 1/2-inch cubes, rinsed with cold water
4 cups basic bone broth or chicken stock
2 cups packed, roughly cut Swiss chard
4 tablespoons freshly grated parmigiano-reggiano cheese
2 tablespoons chopped parsley
Place the butter, oil, onions, and salt in a heavy bottomed stock pot or dutch oven. Turn the heat to medium and cook the onions uncovered for 30 minutes, stirring occasionally until they are wilted and a pale brown color. Pay attention and don’t let them burn. You want to bring out the sweetness of the onions through the caramelization process, which takes time.
Add the diced potatoes and turn the heat up to high. Saute the potatoes, stirring them into the onions to coat them well with the oil, butter, and onion juices.
Add the broth and bring the liquid to a boil. Reduce the heat until you have a slow but steady boil/simmer for 8-10 minutes or until the potatoes are very tender. Roughly crush the potatoes using a masher or a wooden spoon. The mashed potatoes should be lumpy. Add the Swiss chard, stir thoroughly, and cook for another 8 to 10 minutes. If the soup becomes too thick, add a half a cup of broth at a time to reach the consistency you prefer.
Turn off the heat, add the grated Parmesan and parsley.
Ladle the soup into bowls and serve with crusty bread and sweet butter. Through a few croutons on top for extra crunch.