Creamy Potato Leek Soup with Proscuitto and Cheddar Garnish
Author: Pamela
Recipe type: Soup
Serves: 4-6
- 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
- In large pot add olive oil and leeks, cook 2-3 minutes.
- Add carrots and celery continue to cook 5 minutes, until leeks are translucent and carrots and celery soft but not mushy.
- Add thyme and cook 1 min.
- Add stock and potatoes and cook until fork tender, about 10 mins.
- Puree in batches adding to clean pot.
- Add cream to pureed soup, simmer 5 minutes.
- 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/
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