Creamy Potato Leek Soup with Proscuitto and Cheddar Garnish
Author: 
Recipe type: Soup
Serves: 4-6
 
Ingredients
  • 3 Tbs olive oil
  • 2 leeks, washed and chopped
  • 3 medium carrots, chopped
  • 3 ribs celery, chopped
  • 1 tsp salt ½ tsp pepper
  • 1 tsp thyme
  • 5 large potatoes, cubed
  • 2- 32 ounce cartons chicken or vegetable stock
  • 1 cup cream
  • 2 ounces (about a handful) per person of grated aged cheddar cheese
  • 2 ounces (handful) of crispy prosciutto cubes
  • Garnish of chopped parsley
Instructions
  1. In large pot add olive oil and leeks, cook 2-3 minutes.
  2. Add carrots and celery continue to cook 5 minutes, until leeks are translucent and carrots and celery soft but not mushy.
  3. Add thyme and cook 1 min.
  4. Add stock and potatoes and cook until fork tender, about 10 mins.
  5. Puree in batches adding to clean pot.
  6. Add cream to pureed soup, simmer 5 minutes.
  7. Ladle into bowls garnish with parsley, grated cheddar and prosciutto (if using)
Recipe by Pamela's Gluten Free Recipes at https://pamelasglutenfreerecipes.com/vegetarian/creamy-potato-leek-soup-with-prosciutto-and-cheddar-garnish/