Potato And Leek Soup With Prosciutto

• 2 tbsp olive oil
• 4 slices prosciutto, coarsely chopped
• 1 1/2 tbsp butter
• 1 None leek, trimmed, washed, finely chopped
• 2 cloves garlic, minced
• 4 None large red potatoes, peeled, chopped
• 4 cups chicken stock
• 1/2 cup heavy cream
• 1/2 cup milk
• 2 tbsp fresh chives, chopped, to serve

1. Heat 1 tbsp oil over medium heat. Saute prosciutto for 2-3 mins, until golden and crisp. Drain on paper towels. Add remaining oil and butter. Saute leek and garlic for 4-5 mins, until leek is tender. Add potatoes, stock and 1 cup water. Bring to a boil and cook for 10-15 mins, until potatoes are very tender. Mash.
2. Slowly add cream and milk. Heat gently, stirring, for 2-3 mins, until just boiling. Add 1/2 the prosciutto. Season to taste.
3. Serve soup sprinkled with chives and remaining prosciutto.

olive oil, butter, garlic, red potatoes, chicken stock, heavy cream, milk, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/26034 (may not work)