1 large bunch Swiss chard
6-8 slices bacon
1 cup chopped onions or leeks
3 large potatoes, peeled and cut 1/2-inch thick
7 cups vegetable or chicken stock
1/2 cup sour cream
Salt and freshly ground pepper to taste
Trim the stem ends of the Swiss chard, then pull the leaves off of the stems. Chop both the leaves and stems; set them aside separately.
Fry the bacon in a large saucepan, drain, crumble and set aside. Save 2 tablespoons of the fat and saute the onions or leeks in it. (If you're not using bacon, substitute olive oil for the bacon fat.)
Add the potatoes and stock, bring to a boil, reduce the heat, cover and simmer for 10 minutes, or until the potatoes begin to become tender. Add the stems from the greens and cook 5 minutes, then add leaves and cook until tender, about 5-10 more minutes. Cool slightly, then puree in a blender or food processor.
Add the sour cream, reheat gently, and season to taste. Sprinkle each serving with the chopped bacon bits.
Recipe courtesy of Tara Duggan, Chronicle Staff Writer. Adapted from recipe courtesy of the farmers at Full Belly Farm.