Chunky Potato Leek Soup with Prosciutto Crumbles – Recipe!

I learned to make potato soup from my Poppy and refined the recipe through my mother over the years.  I have changed it a bit by lightening up the dairy and adding other ingredients to the pot like in this Chunky Potato Leek Soup with Prosciutto Crumbles.

I have tried all kinds of techniques to create potato soup and what I find works best is to cook the potatoes slowly in the milk and leek mixture, and not par-boil them ahead — just like my Poppy.  That way you end up with a chunky soup that you can enjoy in this form or puree until smooth.  The prosciutto crumbles are easily made in the same pot, prior to starting the soup and set them to the side to top the soup afterwards.  The crispy pork adds the perfect amount of subtle saltiness, not to mention some outstanding texture that you get with each spoonful.

This recipe is great on a chilly night or served at a dinner party with a leafy green salad.  I like to serve it with a hunk of crusty bread for dipping.

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Ingredients

4 slices prosciutto, chopped

2 tablespoons butter

4 large leeks, cleaned and sliced

2 tablespoons all-purpose flour

1 1/4 pounds new potatoes, peeled and sliced

4 cups low-fat milk

1/2 cup half & half

salt & pepper

(Serves 6)

To Prepare:

1. In a large pot or Dutch oven over medium heat, add chopped prosciutto.  Sauté for 3-4 minutes, or until dark and crispy.  Using a slotted spoon remove prosciutto, and set on a paper towel lined plate.  Leaving remaining fat in pot.
2. In the same pot, add butter and leeks.  Sauté for 5 minutes or until slightly softened.  Add flour and stir.  Cook for 1 minute.
3. Add potatoes, milk and half & half, stir.  Add 2 teaspoons salt and 1/2 teaspoon black pepper, stir.
4. Turn heat to low and place lid on pot with lid slightly ajar.  Cook for 20-25 minutes, stirring occasionally.
5. Ladle into bowls and top with crispy prosciutto.  Enjoy!