Potato Soup for the Soul – Garden & Gun

Ingredients

• 1 tbsp. butter
• 8 cipollini onions or 8 oz. pearl onions, peeled
• 8 small Yukon Gold potatoes, peeled and quartered
• 2 cups crème fraîche
• 2 cups water
• 1 head roasted garlic (instructions follow)
• 1 tsp. kosher or other flaky salt (if using table salt, cut in half)
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 cup sliced mushrooms
• ½ cup good olive oil (Tuscan if possible)
• Salt and black pepper, to taste
• ½ bunch dandelion greens or ½ head radicchio with leaves separated
• 1 small bunch green onion tops, thinly sliced
• ¼ bunch parsley, chopped
• ½ cup finely shredded aged Gouda