Here’s another example of a few simple ingredients making big flavour. The amount of salt was based on using a stock with no salt in it. If you’re using packaged broth with salt added, adjust accordingly.
Time: 45 minutes
2 leeks – white section only – thinly sliced
800g russet potatoes – peeled and cubed
1l vegetable or chicken stock
1g fresh ground black pepper
250ml whipping cream
6 slices prosciutto
Place the butter and leeks in a large pot on medium heat. Cook, stirring occasionally until the leeks are soft (approximately ten minutes).
Stir in the potatoes, stock, salt and pepper. Turn heat to high until reaching a boil. Reduce heat to simmer for twenty-five minutes until potatoes are soft.
Stir in the whipping cream and remove from heat.
Blend with a stick blender or carefully pour into a food processor and process until smooth.
Place a frying pan on medium heat. When it’s hot, add the prosciutto slices. Cook, turning occasionally until crisp and remove from heat.
Serve the soup topped with a prosciutto slice.