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We hope you got insight from reading it, now let’s go back to potato & leek soup with crispy prosciutto & croutons recipe. You can cook potato & leek soup with crispy prosciutto & croutons using 14 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS:
- Get soup
- You need small potatoes, peeled & diced
- You need leek, cleaned & chopped
- Take onion, diced
- Prepare garlic, crushed
- Use water + extra if needed
- Take salt & white pepper
- Take mixed herbs
- You need coconut cream
- Use extra
- You need dried oregano
- Get prosciutto, cut into strips
- Take day old bread, cut into large croutons
- Get olive oil
Steps to make POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS:
- Stove, medium heat. Drizzle some olive oil, add potatoes, leeks, onion, garlic and saute for 5-10 mins until soften.
- Lower the heat. Add the herbs, oregano and continue to saute for 10 minutes. Add the water and simmer for 20 mintuesor until veggies are tender. Meanwhile, heat a fry pan on medium heat. Cook the prosciutto for 4 minutes on either side. Prosciutto will crispy up once removed from the heat.
- Place the croutons on a tray, drizzle over olive oil and place under the grill (low heat). Cook for 5 min, toss, then cook for another 5 minutes until golden brown and crunchy.
- Remove soup from the heat. Add the coconut cream and blend until smooth with a stick blender. Remove croutons from grill.
- Serve in glasses. Drizzle over olive oil and sprinkle over croutons. Serve with couple strips of prosciutto.
This is a very yummy potato bake that I always get requested to bring for Christmas or any other family get together. Best of all its really easy to make. You can really put pretty much anything between the layers, but I think an onion type flavour and a bacon. Potato definition, the edible tuber of a cultivated plant, Solanum tuberosum, of the nightshade family. This potato is great for boiling, mash, roasting, baking, chips and mash.
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