Cheddar Potato Soup with Crispy Prosciutto

It was really cold last night and all I wanted was for time to hurry up so that I could make my Thursday night dinner! My favorite potato soup is from La Madeleine, believe it or not. I always ask for extra bacon and cheese.

[100% organic]

  • 6-8 slices of prosciutto
  • 2 TBS olive oil
  • 1 medium onion, diced
  • 4 carrots, diced
  • 1 lb Idaho potatoes, peeled and cubed
  • 4 cups chicken stock/broth
  • 3 TBS butter
  • 2 TBS corn starch
  • 2 cups of milk
  • 2 cups of grated cheddar cheese
  • Salt and pepper to taste

Preheat oven to 400°F. Place 6-8 slices of prosciutto on a lightly greased pan. Bake for 10 minutes, or until crisp. Set aside to cool. Break into small pieces.

Heat olive oil in a large soup pot on medium-heat and sweat onions and carrots until they start to soften, about 5 minutes. There should be no coloring. Add potatoes and enough chicken stock to cover everything. Bring to a boil and simmer for 20 minutes until potatoes are tender.

While the potatoes are cooking, melt butter in a saucepan over medium-low heat. Once melted, add cornstarch, whisking to combine. Cook for 1 minute. Add the milk slowly, whisking constantly to smooth out any lumps. Continue to heat while whisking until the mixture thickens, about 5 minutes. Once it reaches the desired thickness, remove from heat and stir in grated cheddar cheese.

Once potatoes are tender, pour the cheese mixture into the potato mixture, stirring to combine. Heat to a simmer and cook until thickened. Season with salt and pepper to taste. Top with crumbled crispy prosciutto.

*Adapted from Craving Chronicles.

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