Creamy Potato and Leek Soup with Crispy Prosciutto

A classic creamy potato and leek soup elevated with crispy prosciutto and parmesan.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.21/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

Italian

Mood:

Comfort Food

Ingredients

Servings

4slicesProsciutto(Thinly sliced)

£3.00

2tablespoonsOlive oil(Extra virgin)

£0.25

2mediumLeeks(White and light green parts only, thinly sliced and well-rinsed)

£1.00

2clovesGarlic(Minced)

£0.10

1.5poundsPotatoes(Peeled and cubed (Yukon Gold or Russet))

£0.75

6cupsChicken broth(Low sodium)

£1.50

0.5cupHeavy cream(Optional)

£0.75

0.3cupParmesan cheese(Grated, plus more for garnish)

£1.00

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack pepper(Freshly ground, or to taste)

2tablespoonsFresh chives(Chopped, for garnish)

£0.50

Total Cost

£8.85

£2.21 per serving

Instructions

1.
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.
2.
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.
3.
Add garlic and cook for another minute until fragrant.
4.
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.
5.
Remove from heat and carefully blend the soup using an immersion blender or transfer to a regular blender (in batches) and blend until smooth.
6.
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.
7.
Ladle the soup into bowls and garnish with crispy prosciutto, extra grated parmesan cheese, and chopped chives. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

475 kcal / 1987 kJ

Carbs

34g

13% of RDA

Fat

29g

41% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a vegetarian version, use vegetable broth instead of chicken broth.

If you don't have an immersion blender, you can use a regular blender, but be sure to vent the lid to prevent pressure buildup. Blend in batches.

The soup can be made ahead of time and reheated. Add the crispy prosciutto just before serving to keep it from getting soggy.

For a thicker soup, blend some of the potatoes but leave some chunks whole. For a thinner soup, add more broth.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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