Creamy Artichoke Soup with Crisped Prosciutto
Created by breezermom on May 7, 2025
- Servings: 6
- Prep Time: 15m
- Cook Time: 1h
- Recipe #44561
Ingredients
- 1 1/2 ounces prosciutto, cut into thin strips
- 1 1/2 tablespoons olive oil
- 2 cups leeks, sliced
- 6 garlic cloves, minced
- 1 large Yukon gold potato, peeled and diced
- 24 ounces artichoke hearts, frozen, thawed
- 4 cups chicken stock (unsalted)
- 2/3 cup half and half
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground, divided
- 1 1/2 tablespoons butter
- 3 1/2 teaspoons sherry vinegar
- 2 teaspoons fresh thyme leaves
How to Make
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Step 1: Arrange prosciutto in a skillet; place pan over medium high heat. Cook 4 minutes or until crisp.
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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.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (412.7 g)
- Calories 285
- Total Fat - 11.9 g
- Saturated Fat - 4.9 g
- Cholesterol - 25.3 mg
- Sodium - 774.8 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 8.2 g
- Sugars - 5.4 g
- Protein - 12.5 g
- Calcium - 117.3 mg
- Iron - 3.2 mg
- Vitamin C - 30.9 mg
- Thiamin - 0.2 mg