Name: Creamy Potato-Vegetable Soup with Crispy Prosciutto & Chives
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 sticks celery; 2129 ml chicken or vegetable broth; 1 small pkg chives; 1 ½ (227 g) blocks cream cheese; 6 cups frozen shredded hash brown potatoes; 12 slices prosciutto; 1 ½ (283 g) bags shredded carrots; black pepper; extra virgin olive oil; garlic powder; salt; thyme, dried

Creamy Potato-Vegetable Soup with Crispy Prosciutto & ChivesCreamy Potato-Vegetable Soup with Crispy Prosciutto & Chives — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

6 sticks celery

2129 ml chicken or vegetable broth

1 small pkg chives

1 ½ (227 g) blocks cream cheese

6 cups frozen shredded hash brown potatoes

12 slices prosciutto

1 ½ (283 g) bags shredded carrots

black pepper

extra virgin olive oil

garlic powder

salt

thyme, dried

Instructions

Wash, dry, trim, and small dice celery. Place in a large pot.

Wash, dry, and chop chives into small pieces. Add half to the pot with the celery. (Set remaining chives aside for serving.)

Add broth, shredded potatoes, carrots, and spices to the pot, then bring to a boil over high heat. Once the soup is boiling, reduce heat to medium-low and simmer until the veggies are soft, about 15 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, cut or tear prosciutto into bite-sized pieces.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add prosciutto and cook, stirring occasionally, until crispy, 2-3 minutes. Transfer to a plate.

While the prosciutto is cooking, cut cream cheese into small pieces.

When the veggies are soft, add cream cheese to the pot. Continue to cook, stirring constantly, until the cream cheese is melted and combined, about 1 minute. Remove from heat.

To serve, divide soup between bowls; sprinkle with crispy prosciutto and reserved chives. Enjoy!

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