Sweet Potato Soup with Crisp Prosciutto Recipe

4

Ingredients

2 * 2 tablespoons unsalted butter
4 * 4 thin slices prosciutto, chopped
2 * 2 leeks, chopped and rinsed
2 * 2 cups chicken stock
3 * 3 cups leftover sweet potatoes, mashed
1/2 * 1/2 cup half and half
* Kosher salt
* Freshly ground black pepper
* Freshly grated Grana Padano cheese
(or Parmigiano-Reggiano)

Preparation

Step 1

Heat the butter in a large dutch oven or heavy pot over medium heat. Add the chopped prosciutto and cook in the butter until crisp (about 4-5 minutes). Remove the prosciutto from the pot and drain on a paper towel.

Add the leeks to the pot and saute in the butter. Cook until tender and translucent, about 4-6 minutes. Add the chicken stock to the pot to deglaze and scrape any browned bits off of the bottom.

Add in the mashed sweet potatoes. Use an immersion blender to puree the soup and give it a nice, smooth texture. Bring to a simmer.

Remove the pot from the heat and stir in the half and half. Season to taste with salt and pepper. Serve immediately topped with the reserved crisp prosciutto and Grana Padano cheese.