Creamy Artichoke Soup With Crisped Prosciutto

Name: Creamy Artichoke Soup With Crisped Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 ounces prosciutto, cut into thin strips; 1 1/2 tablespoons olive oil; 2 cups sliced leek; 6 garlic cloves, minced; 1 large Yukon gold potato, peeled and diced; 24 ounces frozen artichoke hearts, thawed; 4 cups unsalted chicken stock; 2/3 cup half-and-half; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper, divided; 1 1/2 tablespoons unsalted butter; 3 1/2 teaspoons sherry vinegar; 2 teaspoons fresh thyme leaves

Servings: persons

1 1/2 ounces prosciutto, cut into thin strips
1 1/2 tablespoons olive oil
2 cups sliced leek
6 garlic cloves, minced
1 large Yukon gold potato, peeled and diced
24 ounces frozen artichoke hearts, thawed
4 cups unsalted chicken stock
2/3 cup half-and-half
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons unsalted butter
3 1/2 teaspoons sherry vinegar
2 teaspoons fresh thyme leaves

1
Arrange prosciutto in a skillet; place pan over medium-high heat. Cook 4 minutes or until crisp.
2
Heat olive oil in a large stockpot over medium heat. Add leek and garlic; cook 30 seconds, stirring frequently. Add potato; cook 4 minutes, stirring frequently. Add artichokes and stock; bring to a simmer. Cover and simmer 25 minutes or until vegetables are tender, stirring occasionally.
3
Reduce heat to medium-low. Stir in half-and-half, salt, and 1/4 teaspoon pepper. Remove from heat; let stand 5 minutes. Transfer soup to a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.
4
Return soup to pan over medium-low heat. Stir in butter and vinegar. Cook until warm, stirring frequently. Ladle soup into 12 serving bowls. Sprinkle evenly with remaining 1/4 teaspoon black pepper and thyme. Garnish with crisped prosciutto.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 ounces prosciutto, cut into thin strips, 1 1/2 tablespoons olive oil, 2 cups sliced leek, 6 garlic cloves, minced, and more.

Yes, Creamy Artichoke Soup With Crisped Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!