Lunch / Dinner
Potato Leek Soup
Potato Leek Soup is a pure delight, yet shockingly easy to make; perfect for any weeknight, but fancy enough for company. You won’t feel weighed down, but every bite of this soup leaves you satisfied and wanting more.
Clean Your Leeks
Leeks can contain a lot of dirt. To clean them, first cut off and discard the root ends and the dark leafy tops. Then slice the leeks, place in a colander, and rinse them completely.
Heat oil in a pot over medium. Add prosciutto and cook until crisp, 5 minutes. Transfer prosciutto to a paper towel-lined plate.
Melt butter in drippings over medium heat.
Stir in broth and thyme sprigs; heat to a boil. Reduce heat to medium-low and simmer soup until potatoes are fork-tender, 15 minutes. Discard thyme sprigs; purée soup with a handheld blender.
Stir cheese into soup until melted. Stir in half-and-half and chopped thyme until heated through. Season soup with salt and black pepper; top with prosciutto.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 82mg 27%
Sodium 1045mg 43%
Carbs 54g 18%
*Percent Daily Values are based on a 2,000 calorie diet.