Leek and Potato Soup with Crispy Cured Ham

Ingredients

• ½ x leeks
• 2 x potatoes
• 1 x vegetable bouillon
• 5 dl water
• 1 dl whole milk
• 40 g prosciutto
• 3 slices bread

Method

1. Cut leeks and potatoes into pieces.
2. Fry the leeks in a pan together with a little oil or butter until the leeks are soft. Add the diced potatoes, vegetable broth and water. Boil until the potatoes are tender.
3. Bake sliced ham in the oven at 200 degrees celsius for about 8-10 minutes.
4. Add whole milk and use a immersion blender to mash everything to get a smooth and lump-free soup. Let the soup simmer for about 5 minutes more. Season with salt and pepper if necessary.
5. Serve the soup with crispy ham and slices of bread