Creamy Artichoke Soup with Crisped Prosciutto

Step 1: Arrange prosciutto in a skillet; place pan over medium high heat. Cook 4 minutes or until crisp.

Step 2: Heat olive oil in a large stockpot over medium heat. Add the leek and garlic; cook 30 seconds, stirring frequently. Add the potato; cook for 4 minutes, stirring frequently. Add artichokes and stock. Bring to a simmer. Cover and simmer for 25 minutes or until the vegetables are tender, stirring occasionally.

Step 3: Reduce heat to medium-low. Add the half and half, salt, and 1/4 teaspoon pepper. Remove from heat and let stand for 5 minutes. Transfer the soup to a blender. Remove the center piece from the blender lid (to allow steam to escape) Secure the lid on the blender. Place a clean towel over the opening in lid. Blend until smooth.

Step 4: Return the soup to the pan over medium-low heat. Stir in the butter and vinegar. Cook until warm, stirring frequently. Ladle the soup into bowls. Sprinkle evenly with the remaining 1/4 teaspoon black pepper and thyme. Garnish with the crisped prosciutto.