Name: Potato and leek soup with prosciutto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 slices prosciutto, coarsely chopped; 20 gram butter; 1 medium leek, trimmed, washed, finely chopped; 2 clove garlic, crushed; 4 large red rascal potatoes, peeled, chopped; 4 cup chicken stock; 1 cup water; 1/2 cup cream; 1/2 cup milk; 2 tablespoon chopped chives

Ingredients

2 tablespoon olive oil

4 slices prosciutto, coarsely chopped

20 gram butter

1 medium leek, trimmed, washed, finely chopped

2 clove garlic, crushed

4 large red rascal potatoes, peeled, chopped

4 cup chicken stock

1 cup water

1/2 cup cream

1/2 cup milk

2 tablespoon chopped chives

Method

1.In a large saucepan, heat half the oil on medium. Saute prosciutto for 2-3 minutes until golden and crisp. Drain on paper towel.

2.In the same pan, heat remaining oil and butter on high. Saute leek and garlic for 4-5 minutes until leek is tender. Add potatoes, stock and water. Bring to boil. Cook for 10-15 minutes until potatoes are very tender.

3.Mash potatoes in liquid until smooth. Slowly add cream and milk. Heat gently, stirring, for 2-3 minutes until just boiling. Stir through half the prosciutto. Season to taste.

4.Serve soup sprinkled with chives and remaining prosciutto.