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Creamy Leek and Potato Soup with Crispy Prosciutto

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A cozy and elegant creamy leek and potato soup topped with crispy prosciutto, perfect for comforting weeknight dinners or small gatherings.

Ingredients

Scale
  • 3 medium leeks, white and light green parts only, thoroughly cleaned and sliced
  • 4 medium Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme, chopped (optional)
  • 6 slices prosciutto
  • 1 tablespoon olive oil

Instructions

  1. Slice the cleaned leeks thinly, using only the white and light green parts (about 2 cups).
  2. In a large pot, melt 3 tablespoons of unsalted butter over medium heat. Add the leeks and a pinch of salt, stirring occasionally until they soften and become translucent but not browned, about 7-8 minutes.
  3. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
  4. Add the diced Yukon Gold potatoes and pour in 4 cups of chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
  5. Stir in 2 teaspoons of fresh thyme if using, along with salt and pepper to taste.
  6. Use an immersion blender to puree the soup until silky smooth, or carefully transfer to a blender in batches and blend, then return to the pot.
  7. Pour in 1 cup of heavy cream and stir gently to incorporate. Warm the soup over low heat for another 5 minutes, avoiding boiling.
  8. Preheat oven to 400°F (200°C). Lay 6 slices of prosciutto on a baking sheet lined with parchment paper or foil. Drizzle with olive oil and bake for 8-10 minutes until crispy and browned around the edges.
  9. Ladle the soup into bowls and top each serving with 1-2 slices of crispy prosciutto. Garnish with fresh thyme or cracked black pepper if desired.

Notes

If the soup is too thick after blending, add a splash more broth to reach desired consistency. Be cautious with salt as prosciutto is salty. Let soup cool slightly before blending to avoid splashes. Crisp prosciutto in the oven to avoid mess and burning. For dairy-free version, substitute heavy cream with full-fat coconut milk and butter with olive oil.

Nutrition

Keywords: creamy leek and potato soup, crispy prosciutto, comfort food, easy soup recipe, cozy soup, weeknight dinner

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