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Leek, potato and kale soup with Prosciutto

The classic leek and potato soup gets an Italian makeover in this recipe with the additions of kale and Prosciutto. Needless to say, it's absolutely delicious - and rather filling and warming!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 500 g potatoes
  • 500 g leek
  • 1.5 litre vegetable stock
  • 1-2 Tbsp thyme leaves
  • 100 g curly kale or Cavolo nero
  • 4 slices of Prosciutto such as Parma ham
  • 2 Tbsp sour cream or crème fraîche optional

Method
 

  1. Finely chop the onion and slice the leeks.
  2. Finely shred the cabbage, rinse and drain.
  3. Heat the oil in a pan, then gently cook the leek and onion for 5 minutes, until soft.
  4. Meanwhile, peel the potatoes, then dice. Mince the garlic. Add these to the sautéed onion, stir for 1 or 2 minutes, then pour in the stock.
  5. Bring to the boil and simmer, under cover on a low heat, for 15-20 minutes. Then, using a hand-held blender, process until you a get coarse-textured soup. Add the cabbage slices. Put the lid on and cook for about 3 to 5 minutes. Season with salt and pepper to your taste.
  6. Meanwhile, dry-fry the Prosciutto in a frying pan until crispy.
  7. Serve the soup, adding a dollop of sour cream if you like, and a slice of crispy Prosciutto.