Print

Creamy Roasted Garlic Leek Potato Soup Recipe with Crispy Prosciutto

creamy roasted garlic leek potato soup - featured image
Print Recipe

A comforting and creamy soup featuring roasted garlic, tender leeks, and Yukon Gold potatoes, topped with crispy prosciutto for a perfect flavor contrast.

Ingredients

Scale
  • 4 large Yukon Gold potatoes, peeled and diced
  • 3 medium leeks, white and light green parts only, sliced thin
  • 1 whole head of garlic, roasted
  • 4 cups (950 ml) chicken or vegetable broth, low-sodium preferred
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme (optional)
  • 6 thin slices prosciutto, crisped in the pan

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 35-40 minutes until soft and golden. Let cool slightly, then squeeze cloves out of skins.
  2. While garlic roasts, trim and thinly slice leeks, washing thoroughly to remove dirt. Peel and dice potatoes into roughly 1-inch cubes.
  3. In a large pot, melt butter over medium heat. Add sliced leeks and a pinch of salt, cooking gently for 8-10 minutes until soft and translucent but not browned.
  4. Add diced potatoes to the pot, then pour in broth. Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes until potatoes are tender.
  5. Stir in roasted garlic cloves, breaking them up with a spoon. Add thyme leaves if using. Cook for another 5 minutes to marry flavors.
  6. Use an immersion blender to puree soup until smooth and creamy, or blend half for chunkier texture. If using a regular blender, blend in batches with lid slightly ajar.
  7. Stir in heavy cream. Season generously with salt and freshly ground black pepper. Heat gently but do not boil.
  8. In a dry skillet over medium heat, cook prosciutto slices for 2-3 minutes per side until crisp. Transfer to paper towels to drain.
  9. Ladle soup into bowls, crumble crispy prosciutto on top, and garnish with fresh thyme sprigs if desired. Serve immediately.

Notes

Roast garlic first to save time. Cook leeks low and slow to bring out sweetness. Blend soup to desired texture, leaving some chunks for heartiness. Season gradually as potatoes absorb salt. Crisp prosciutto just before serving to maintain crunch. Soak and rinse leeks well to avoid grit.

Nutrition

Keywords: roasted garlic soup, leek potato soup, creamy soup, prosciutto topping, comfort food, easy soup recipe

Find it online: https://milaspoon.com/creamy-roasted-garlic-leek-potato-soup-recipe-with-crispy-prosciutto-easy/