POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS

• 5 potatoes, peeled & diced
• 2 leek, cleaned & chopped
• 1 onion, diced
• 1 garlic, crushed
• 500 ml liquid veggie stock
• 1 pack of prosciutto, cut into strips
• 2 slice day old bread, cut into large croutons
• 1 dried oregano
• 1 olive oil

1. Stove, medium heat.
2. Drizzle some olive oil, add potatoes, leeks, onion, garlic and saute for 5-10 mins until soften.
3. Lower the heat.
4. Add veggie stock and simmer for 20 mintues.
5. Meanwhile, heat a fry pan on medium heat.
6. Cook the prosciutto for 4 minutes on either side.
7. Prosciutto will crispy up once removed from the heat.
8. Place the croutons on a tray, drizzle over olive oil and place under the grill (low heat).
9. Cook for 5 min, toss, then cook for another 5 minutes until golden brown and crunchy.
10. Remove soup from the heat.
11. Blend until smooth with a stick blender.
12. Remove croutons from grill.
13. Serve in glasses.
14. Drizzle over olive oil, sprinkle with dried oregano and croutons.
15. Serve with couple strips of prosciutto.
16. Or serve as main dish.

potatoes, onion, garlic, pack, bread, oregano, olive oil

Taken from cookpad.com/us/recipes/365812-potato-leek-soup-with-crispy-prosciutto-croutons (may not work)