Wash, peel and slice your leek into thin circles. Add to your large pot.
Wash, peel and cut your potatoes into thin strips. Add those to the pot as well.
Drizzle a generous amount of EVOO onto the chopped vegetables, and put the pot on the hob or stove to sauté for about 10 minutes. Mix from time to time, and lower the heat as needed.
Prepare your vegetable stock. Feel free to use any homemade stock, if you have it.
Season with a little salt, pepper and thyme.
Add your stock and mix well. Cover your pot with a lid and leave to simmer for 20 minutes.
Grate your parmesan cheese.
After the 20 minutes have passed, add your cooking cream and the grated parmesan, mix well and let it simmer for another 10 to 15 minutes.
Once it has finished cooking, take it off the heat and cream it either with a hand blender or in full-size blender. Check whether your blender can handle hot temperatures. I let mine cool before blending it.
While you wait for it to cool down, let's prepare the key components of this soup: the toppings.
Cut your ciabattas into crouton sizes, season with salt and pepper, drizzle with Belmorso EVOO or Novello, and mix well. Put them into a pan and let them get crunchy.
Next, cut your prosciutto crudo slices into small pieces. Once your croutons are ready, remove them from the pan and add your prosciutto pieces so they get crispy.
Serve your Italian leek and potato soup, drizzle with some more EVOO. If you have cooked with Belmorso EVOO, now is the time to add a good drizzle of Novello for the taste and the antioxidants.
Top your soup with a handful of croutons and the crispy prosciutto crudo on top.
Your soup is ready to be enjoyed. How gorgeous does it look? Now taste it, and you'll love it even more. Buon appetito!
