Potato Radish Soup

1 small yellow onion, diced
1 Tbsp olive oil
1½ lb red potatoes, diced
1 clove garlic, diced
6 oz white wine, dry cider or ale
3½ cup stock of your choice
2” chunk parmesan rind
½ lb radish, sliced thin

In a soup pot, sweat the onion in the oil until translucent, then add potato and cook over medium heat, stirring often, until slightly softened. Add garlic and quickly cook until fragrant, then deglaze with wine and cook, stirring occasionally, until liquid cooks off. Add stock, rind and a pinch of salt. Bring to a boil and cover, turning heat low to simmer until potatoes are as soft as you'd like them. Add radish and simmer 5 minutes or until softened and translucent.