Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Serves 4
5 potatoes washed, peeled, and cubed
1 onion finely chopped
1 leek, white part only
2 glasses milk
1 bay leaf
500 ml chicken broth
150 ml cooking cream
6 slices prosciutto
½ tsp curry powder
2 tbsp butter
Salt
Freshly ground pepper
Croutons
To make the potato soup:
Peel and wash the potatoes. Finely chop the leek and onion. Heat 1 tbsp butter in a nonstick pot over medium heat. Sauté the leek and onion until wilted and translucent. Stirring well, season with the curry powder.
Finish with the chicken broth. Add the potato cubes and bay leaf. Bring to a boil and turn heat to low. Simmer for approximately 30 min. Discard bay leaf. Transfer pot contents into a blender or food processor and beat or pulse to puree.
Arrange the prosciutto slices on a baking sheet. Grill in the oven until dry and resembling chips. Remove from the oven and crumble into bits.
Add the cooking cream to the soup. Serve in bowls topped with crumbled prosciutto chips and some croutons.
