Cheesy Potato Soup With Crispy Prosciutto

By kayjayjohnson

Ingredients

• 6-8 slices of prosciutto
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2-3 carrots, diced
• 1 lb. (approximately) red potatoes (10-12 small or 4-6 large), peeled and cubed
• 1 quart of chicken stock or broth
• 3 tablespoons of butter
• 3 tablespoons of flour
• 2 cups of milk
• 2 cups of grated cheddar cheese
• salt and pepper to taste

Details

Adapted from cravingchronicles.com

Preparation

Step 1

Preheat oven to 400°F. Place 6-8 slices of prosciutto on a lightly greased or Silpat lined sheet pan. Bake at 400° 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 tablespoons of butter in a saucepan over medium-low heat. Once melted, add 3 tablespoons 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 and enjoy!