Potato Leek Soup
Ingredients (serves 4-6)
3 large leeks
500g (approx. 3 medium) potatoes
1 cup parsley, finely chopped
Salt and freshly ground pepper
½ cup Mainland Tasty Grated Cheese
4 slices prosciutto (or shaved ham)
Finely chopped parsley to garnish
Cut the dark green ends from the leeks, trim the bases and discard. Slice the white part of the leek in half lengthways, then rinse well under running water to dislodge any dirt or grit. Drain on a tea towel and slice thinly.
Heat butter in a large heavy based pot, add the leeks and cook over low heat for 15 minutes until tender.
Peel potatoes and cut into 2 cm chunks. Add to pot and cook for a further 5 minutes, allowing them to soak up the flavours. Add water and bring to the boil. Reduce heat and simmer for 20-30 minutes. Season well with salt and pepper to taste. Stir through Mainland Grated Tasty Cheese.
Place prosciutto under a grill or in a pan and cook until crispy. Crumble into rough shards, scatter over the soup, garnish with parsley and serve hot.