Potato And Roasted Fennel Soup With Crispy Prosciutto

• 2 large fennel bulbs, chopped
• 2 cloves garlic, halved
• 2 tbsp plus 1 tsp olive oil
• 1 None leek, pale section only, thinly sliced
• 6 slices prosciutto, thinly sliced into strips
• 4 cups reduced sodium chicken stock
• 1 lb potatoes, peeled and chopped
• None None Snipped chives, to serve

1. Preheat the oven to 400u0b0F. Place fennel and garlic on a baking pan. Drizzle with 1 tbsp oil and toss to coat. Roast for 20-25 mins, until fennel is tender.
2. Heat 1 tbsp oil in a large saucepan on medium heat. Add leek and half of prosciutto. Cook, stirring occasionally, for 5 mins, until leek softens. Add stock, 2 cups water, potato, fennel and garlic. Increase heat to high and bring to a boil. Reduce heat to low; simmer, uncovered, for 15-20 mins, until potato is tender. Remove from heat. Cool for 5 mins.
3. Using a blender, blend soup until smooth. Strain soup into a clean saucepan. Place on low heat and cook, stirring, for 3-4 mins, until heated through.
4. Meanwhile, heat remaining 1 tsp oil in a small skillet on medium heat. Cook remaining prosciutto for 3-4 mins, until crispy. Drain on paper towel.
5. Ladle hot soup into serving bowls. Serve topped with crispy prosciutto and snipped chives

fennel bulbs, garlic, olive oil, section only, chicken stock, potatoes, chives

Taken from recipes-plus.com/api/v2.0/recipes/34408 (may not work)