This velvety potato and leek soup, adorned with crispy prosciutto, is a perfect blend of creaminess and crunch. Each spoonful delivers a comforting warmth, making it an ideal choice for cozy dinners. The gentle flavors of leek and potato are elevated with the rich, savory notes of prosciutto, creating a delightful harmony in every bite. A gourmet soup that looks as good as it tastes!
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- 4 large potatoes, peeled and diced
- 3 medium leeks, white and light green parts only, sliced
- 4 slices prosciutto
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the butter and let it melt.
- Add the chopped onion and leeks. Sauté until softened, about 5-7 minutes.
- Add the garlic and sauté for another minute until fragrant.
- Add the diced potatoes and broth to the pot. Bring to a boil.
- Reduce heat and let it simmer until potatoes are tender, about 15-20 minutes.
- While the soup is simmering, preheat oven to 375°F (190°C). Place prosciutto slices on a baking sheet and bake until crispy, about 10 minutes. Remove and let cool.
- Using an immersion blender, blend the soup until smooth or to desired consistency.
- Stir in the heavy cream, salt, and black pepper. Cook for another 5 minutes until heated through.
- Ladle the soup into bowls and top with crispy prosciutto and chopped fresh chives.
Nutrition
Serving: 100g | Calories: 480kcal | Carbohydrates: 45g | Protéines: 12g | Fat: 28g | Sucre: 5g