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.
Makes
4 servings (about 9 cups)
Total Time
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Ingredients
Test Kitchen Approved
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.
Instructions
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.
Add potatoes, leeks, and celery to
pot; sweat, partially covered, until
softened, 5 minutes. Stir in garlic;
cook until fragrant, 1 minute.
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per
Calories: 600
% Daily Value*
Total Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 82mg 27%
Sodium 1045mg 43%
% Daily Value*
Carbs 54g 18%
Protein 29g
*Percent Daily Values are based on a 2,000 calorie diet.
