Potato And Leek Soup With Prosciutto - cooking recipe

Ingredients

2 tbsp olive oil
4 slices prosciutto, coarsely chopped
1 1/2 tbsp butter
1 None leek, trimmed, washed, finely chopped
2 cloves garlic, minced
4 None large red potatoes, peeled, chopped
4 cups chicken stock
1/2 cup heavy cream
1/2 cup milk
2 tbsp fresh chives, chopped, to serve

Preparation

Heat 1 tbsp oil over medium heat. Saute prosciutto for 2-3 mins, until golden and crisp. Drain on paper towels. Add remaining oil and butter. Saute leek and garlic for 4-5 mins, until leek is tender. Add potatoes, stock and 1 cup water. Bring to a boil and cook for 10-15 mins, until potatoes are very tender. Mash.
Slowly add cream and milk. Heat gently, stirring, for 2-3 mins, until just boiling. Add 1/2 the prosciutto. Season to taste.
Serve soup sprinkled with chives and remaining prosciutto.