![Leek and Potato Soup with Crispy Cured Ham](/_next/image?url=https%3A%2F%2Fstorage.googleapis.com%2Fsulten-media-storage%2FTpLt4uitcKU9iVExPlgyr8DUx3J2%2Frecipes%2F0bcfe2d5-0e06-44d7-a5c2-faecfaf9b1f2%2Fleek-and-potato-soup-with-crispy-cured-ham-mlif.jpeg&w=750&q=75)
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
- Cut leeks and potatoes into pieces.
- 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.
- Bake sliced ham in the oven at 200 degrees celsius for about 8-10 minutes.
- 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.
- Serve the soup with crispy ham and slices of bread