Friday, September 10, 2010

Potato/Leek Soup

Printable Recipe:

3-4 oz prosciutto, diced
2 Tablespoons butter
3 small leeks- cleaned and cut in rings
3 cups diced potatoes
24 oz. chicken stock
1 cup whipping cream
parsley for garnish

Cook prosciutto over medium heat until fat is rendered. Remove and set aside. Add 2 Tablespoons butter. Allow to melt and then add leeks that have been cleaned and cut in rings.I usually separate the rings a little as I  add them to pan. Stir frequently for about 5 minutes. Add potatoes and allow to cook with the leeks about 5 min. Add chicken stock and cook until potatoes are soft. Add whipping cream.  Using an immersion blender, blend the ingredients until the consistency you desire. You can also blend it in a blender in two batches. Top each bowl with parsley and prosciutto.

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