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Cheesy Potato Soup with Crispy Prosciutto

November 6, 2009

I don’t know what the weather is like where you live, but it’s been crisp and chilly lately around here. Once the weather gets cold, my brain tells me to consume only comfort foods.

Forget salads. I want potatoes. Cheese. Soups. Stews. Cheese. Hot cocoa. Apple crisp. Cheese.

Ok, so I pretty much always want to eat cheese. But cheese, in soup, with potatoes? Topped with prosciutto? Warming, delicious, and very satisfying. All the requirements for comfort food.

Cheesy Potato Soup with Crispy Prosciutto

I don’t have a lot of savory recipes on this site for two reasons. First, when I cook I usually wing it. I don’t measure things exactly. I just go by what looks right, which is hard to turn into a written recipe. Second, I’m usually way too famished by the time dinner is ready to take time to photograph the food! But being the first week of November and the week after Halloween, which if you’re anything like me involved consuming large amounts of sugar, I thought we could all use something a little savory and comforting.

Cheesy Potato Soup with Crispy Prosciutto

Serves about 4

The great thing about soups is that they are very forgiving. If you use more or less of an ingredient, it won’t be completely ruined. The ratio of butter to flour in this recipe is important, but otherwise consider the amounts in this recipe a guide and feel free to change them to your personal taste. I almost always add more cheese! Also, if you don’t have or want to buy prosciutto, bacon is a perfectly good substitute.

Ingredients

6-8 slices of prosciutto
2 tablespoons olive oil
1 medium onion, diced
2-3 carrots, diced
1lb. (approximately) red potatoes (10-12 small or 4-6 large), peeled and cubed
1 quart of chicken stock or broth
3 tablespoons of butter
3 tablespoons of flour
2 cups of milk
2 cups of grated cheddar cheese
salt and pepper to taste

Directions

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

Heat olive oil in a large soup pot and saute onions and carrots until they start to soften, about 5 minutes. Add potatoes and enough chicken stock to cover everything. Bring to a boil and cook until potatoes are tender, about 20 minutes.

While the potatoes are cooking, melt 3 tablespoons of butter in a saucepan over medium-low heat. Once melted, add 3 tablespoons of flour to form a roux, whisking to combine. Allow to 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 and enjoy!

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16 Comments
  1. November 6, 2009 12:52 pm

    Looks Delicious – a warm cheesy potato soup is perfect comfort food as the weather turns wintery, and this looks delicious. We occasionally make a potato-cheddar soup that looks kind of similar, though I make it with Russet potatoes. One trick I’ve picked up using Russets is that you can peel them and brush them with some olive oil, salt, and pepper and toast them up, and then garnish the soup with those – they’re crispy and tasty and then they don’t go to waste.

    I’ll bet Pancetta would be a nice substitute for Prosciutto too – I find Prosciutto loses some of it’s finer quality when it’s crisped up, but Pancetta is enhanced by it! :)

    • The Craving Chronicles permalink*
      November 6, 2009 1:03 pm

      I agree, pancetta would work great in this recipe too! Really, any salty meat. Even ham would be good. I like using soups to use up leftover ingredients I have laying around, and I just happened to have some prosciutto that needed to be used :)

      I like the idea about making potato crisps to go with the soup! I’ll have to try that next time.

  2. November 6, 2009 2:09 pm

    UGH! I wish I could see the photo! This sounds so good.

    • The Craving Chronicles permalink*
      November 6, 2009 2:12 pm

      Oops! Thanks for letting me know! It’s fixed now :)

      • November 6, 2009 2:16 pm

        Thanks for fixing it! Wow! It was definitely worth the wait. I bookmarked this one. What a great photo.

  3. November 6, 2009 8:30 pm

    I too want cheese, potatoes, apple crisp, bacony things, and your soup!!!

    Laura

  4. November 7, 2009 5:15 am

    Wowowwww… love that soup’s presentation! I agreed this humble poor man’s food had came a long way to satisfy our stomachs. IT’s so versatile that you can use it from chips to desserts :-) Thank you for sharing another delicious way suing potatoes. There always few kilos in my pantry :-)

  5. November 7, 2009 11:37 am

    What a perfect soup for a cold, bright fall day like today. Sounds like a very satisfying recipe indeed. The photo of the soup is lovely, too–simple, uncluttered, and it makes me want to get out my soup spoon right now!

    :) Jane

  6. November 7, 2009 3:17 pm

    So good! This looks totally delicious. :)

  7. Robert permalink
    November 8, 2009 12:51 pm

    Made the soup yesterday in literraly no time at all. Really easy to do and absolutely satisfying. The oven baked prosciutto adds a nice crispy touch… Tthe perfect replacement for potato chips ;)

    • The Craving Chronicles permalink*
      November 8, 2009 4:00 pm

      I’m glad you liked it Robert!

  8. Nikki permalink
    November 8, 2009 7:34 pm

    Made the soup tonight…used bacon and mixed it in with the rest instead of as a topper. It tastes good tonight and I imagine it will be even better in the days to come. Great recipe.

  9. Amy permalink
    November 16, 2009 9:15 pm

    I had a last minute craving for cheddar & potato soup! Was sooo easy and quick; I had some ham that needed to be eaten so I used that instead. Mixed half of ham into potatoes and half into the cheese mixture….out of this world. And it tasted even better the next day.
    Thanks!

  10. Mike permalink
    November 23, 2009 1:45 am

    I had this soup bookmarked for when the weather got a little colder, but even though it’s still in the 60’s here I made it tonight. It turned out great. I used homemade chicken stock which I think put it over the top. Thanks.

  11. Elisabeth permalink
    December 11, 2009 3:23 pm

    Ok, so soups and I don’t always get along. I don’t know what I do, but it just never comes out the way I want it to. BUT, I’ve had this particular recipe bookmarked for a while because it looked sooo good that I just had to try it. And I am so glad I did. I’m with you with the extra cheese (being a Wisconsin girl myself, you can NEVER have enough cheese!) and any salty meat you have on hand is fine. Don’t leave that part out either. Thank you so much for a soup that I will be making often!

  12. jaramae permalink
    December 19, 2009 11:15 pm

    This sounds and looks so incredibly satisfying. I’m not always a fan of soups, even less so of making them myself but this looks too good to pass up. And with the winter chill coming on, I’m in desperate need of something warm and hearty like this. I’m going to have to try this soon.

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