Creamy Potato and Leek Soup with Crispy Prosciutto

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place prosciutto slices on the prepared baking sheet in a single layer. Bake for 8-12 minutes, or until crispy. Let cool slightly, then crumble or break into pieces.

Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks and cook until softened, about 5-7 minutes, stirring occasionally.

Add garlic and cook for another minute until fragrant.

Add potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are very tender.

Remove from heat and carefully blend the soup using an immersion blender or transfer to a regular blender (in batches) and blend until smooth.

Return the soup to the pot. Stir in heavy cream (if using), parmesan cheese, salt, and pepper. Heat through gently, being careful not to boil.

Ladle the soup into bowls and garnish with crispy prosciutto, extra grated parmesan cheese, and chopped chives. Serve immediately.