Potato rosemary and prosciutto soup

The weather today has been all over the place snowing and sunny on and off the only constant is that it is cold. Thought of making soup for lunch today. Wanted to make something simple so when I saw this recipe had to give it a go. One pot, less washing up....

Prep : 10 mins Cook time : 35 mins. Serves 6

3 tbsp / 50g butter
1 large onion, peeled and roughly chopped
1/2 tbsp very finely chopped rosemary
550g potatoes, peeled and cut into 2 cm dice
800ml hot chicken stock
200ml milk
6 slices prosciutto torn into strips
Sea salt and freshly ground black pepper

• melt the butter in a heavy bottomed saucepan over medium heat. Reduce heat to low and add onion, rosemary and potato chunks, stirring gently. Season well, cover with a lid and allow the veg to soften for 12 mins without colouring choice the saucepan a shake halfway through to stop the veg catching on the bottom.

• add stock and milk and stir and continue to cook for 20 mins or until potatoes are falling apart. Purée the soup either with hand held or other blender.

• taste to make sure you have enough seasoning and serve with slithers of prosciutto and cream.

Enjoy 👍