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Category: Soups
Prep Time: Cook Time: Total Time:
6-8 slices of prosciutto
2 tbsp olive oil
1 medium onion, diced
2-3 carrots, diced
1lb. (approximately) red potatoes (10-12 small or 4-6 large), peeled and cubed
1 quart of chicken stock or broth
3 tbsp of butter
3 tbsp of flour
2 cups of milk
2 cups grated cheddar cheese
Salt and pepper to taste
Preheat oven to 400 degrees. Place 6-8 slices of prosciutto on a lightly greased or Silpat lined sheet pan. Bake for about 10 minutes, until crisp. Set aside to cool. Break into crumbles.
Heat olive oil in a large soup pot and saute onions and carrots until they start to soften, about 5 minutes. Add potatoes and enough chicken stock to cover everything. Bring to a boil and cook until potatoes are tender, about 20 minutes.
While the potatoes are cooking, melt 3 tbsp of butter in a saucepan over medium-low heat. Once melted, add 3 tbsp of flour to form a roux, whisking to combine. Allow to cook for 1 minute. Add the milk slowly, whisking constantly to smooth out any lumps. Continue to heat while whisking until the mixture thickens, about 5 minutes. Once it reaches the desired thickness, remove from heat and stir in grated cheddar cheese.
Once potatoes are tender, pour the cheese mixture into the potato mixture, stirring to combine. Heat to a simmer and cook until thickened. Season with salt and pepper to taste. Top with crumbled crispy prosciutto. Serves 4
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CHEESY POTATO SOUP WITH CRISPY PROSCIUTTO
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Category: Soups
Prep Time: Cook Time: Total Time:
6-8 slices of prosciutto
2 tbsp olive oil
1 medium onion, diced
2-3 carrots, diced
1lb. (approximately) red potatoes (10-12 small or 4-6 large), peeled and cubed
1 quart of chicken stock or broth
3 tbsp of butter
3 tbsp of flour
2 cups of milk
2 cups grated cheddar cheese
Salt and pepper to taste
Preheat oven to 400 degrees. Place 6-8 slices of prosciutto on a lightly greased or Silpat lined sheet pan. Bake for about 10 minutes, until crisp. Set aside to cool. Break into crumbles.
Heat olive oil in a large soup pot and saute onions and carrots until they start to soften, about 5 minutes. Add potatoes and enough chicken stock to cover everything. Bring to a boil and cook until potatoes are tender, about 20 minutes.
While the potatoes are cooking, melt 3 tbsp of butter in a saucepan over medium-low heat. Once melted, add 3 tbsp of flour to form a roux, whisking to combine. Allow to cook for 1 minute. Add the milk slowly, whisking constantly to smooth out any lumps. Continue to heat while whisking until the mixture thickens, about 5 minutes. Once it reaches the desired thickness, remove from heat and stir in grated cheddar cheese.
Once potatoes are tender, pour the cheese mixture into the potato mixture, stirring to combine. Heat to a simmer and cook until thickened. Season with salt and pepper to taste. Top with crumbled crispy prosciutto. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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