Ingredients

1 kilo potatoes

1 litre chicken stock

3 leeks

butter

4 thin slices of prosciutto

Method

In a large stock pot melt a little butter and soften the thinly sliced leeks.

Add peeled and quartered potatoes and cover with stock.

Turn heat right down and let simmer until potato is cooked.

Remove from heat and blitz the soup with a handheld food processor.

Put prosciutto under the grill for 1 minute or until crispy (gotta keep an eye on it because it can burn quickly).

Serve with crumbled prosciutto on top and some warm crusty bread.

A nice smooth cab merlot would be a good match here.