Crispy Prosciutto Garlic Potato Soup #SundaySupper #GGHoliday2013
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- salt and pepper to taste
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 cup half-and-half
- 4 tablespoons grated parmesan cheese
- 4 tablespoons chopped garlic i love to use gourmet garden
- 4 medium idaho potatoes peeled and cut into 1-inch cubes
- 4 tablespoons chopped parsley i love to use gourmet garden
- 1 cup cheddar cheese finely chopped
- 1/4 pound prosciutto thinly sliced
- Carbohydrate 86.7805971717947 g
- Cholesterol 3513.44605488457 mg
- Fat 794.018894970164 g
- Fiber 1.20719996070862 g
- Protein 765.49170519195 g
- Saturated Fat 296.196263440632 g
- Serving Size 1 1 recipe (5552g)
- Sodium 5620.28624263579 mg
- Sugar 85.573397211086 g
- Trans Fat 59.6061096736399 g
- Calories 10693 calories
Preheat oven to 400 degrees.Heat olive oil in a large heavy saucepan over medium-high heat.Add garlic, potatoes and broth to pan; bring to a boil and reduce heat to low. Cook for about 12 to 15 minutes, or until potatoes are soft, stirring occasionally.Add chopped parsley and simmer for another few minutes.Remove from heat and reserve one cup of the cooked potatoes.If you have a hand blender, use it to purée the remaining potatoes in pot until smooth. Otherwise, transfer soup to blender in batches and purée and return to pan.Add half-and-half, salt, pepper and parmesan cheese.Cook on low for another few minutes, stirring, until hot and thick.Add the chunks of potato back into the soup.Bake the prosciutto on a baking sheet in strips for 12 minutes or until crispy.*Ladle soup into bowls and sprinkle with cheddar cheese.Garnish with crispy prosciutto*if you want prosciutto straws, wrap prosciutto in chopsticks or a straw and remove when they are the shape of a straw
