Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 30grams butter
- 2 bay leaves
- 2 medium leeks, sliced
- 1/2 cup continental parsley, chopped
- 1L salt-reduced vegetable stock
- 650grams potatoes, peeled, diced
- 1/2 cup pure cream
- 2 slices prosciutto
- 4 slice crusty bread, toasted (to serve)
- 2tablespoons chives, chopped (to garnish)
- 2 garlic cloves, crushed
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
9.0grams
Fat
20.8grams
Carbs
55.2grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Melt butter in a large saucepan over medium heat. Add leek and cook, stirring occasionally, for 10 minutes or until leek has softened. Add garlic and bay leaves and cook for 1 minutes. Add diced potato and cook, stirring occasionally, for 5 minutes
Step 2 of 4
Add stock and 1 cup warm water. Cover and bring to the boil. Reduce heat to low. Simmer for 20 minutes or until potato is very tender. Remove bay leaves and discard.
Step 3 of 4
Fry prosciutto in a non-stick frying pan until crisp. Allow to cool, then crumble into pieces.
Step 4 of 4
Add parsley to soup and use a stick blender or food processor to blend until smooth. Place pan over low heat and simmer for 5 minutes. Ladle into bowls and swirl through cream. Top with prosciutto and chives. Serve with bread. Note: This soup can be frozen without cream or prosciutto for 2-3 months.
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