Swiss Chard And Potato Soup

• 1/2 pound slab bacon, diced
• 13 cup extra virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, crushed
• 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
• Salt
• 6 eggs, optional
• 1 3/4 cups cooked chickpeas or 1 can, drained
• 5 cups, packed, very finely shredded Swiss chard leaves (about 1 bunch)
• Freshly ground black pepper
• 2 tablespoons chopped cilantro leaves

1. Place bacon in a heavy 4-quart saucepan.
2. Add 1/3 cup water, and cook over medium heat until water evaporates.
3. Add 2 tablespoons oil.
4. Saute until lightly browned.
5. Drain, leaving 2 tablespoons fat in pan.
6. Add onion and garlic to oil in pan and saute over low heat until soft and barely golden.
7. Add potatoes and 8 cups water.
8. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.
9. If using the eggs, poach them, drain, trim any ragged edges, and set aside.
10. Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher.
11. Return potatoes to liquid in pot, and stir to dissolve them.
12. Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil.
13. Bring to a simmer, and cook about 5 minutes, until leaves wilt.
14. Season with salt and pepper.
15. Transfer to warm soup plates.
16. If using the eggs, add one to each plate.
17. Top with chopped cilantro and a drizzle of the remaining olive oil.

bacon, extra virgin olive oil, onion, garlic, potatoes, salt, eggs, chickpeas, chard, freshly ground black pepper, cilantro

Taken from cooking.nytimes.com/recipes/9853 (may not work)