1tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
500g (1lb) leeks, sliced
500g (1lb) potatoes, cubed
1•2 litres (2pts) hot vegetable stock
handful thyme leaves
100g (3½oz) curly kale, sliced, then chopped into small pieces
4 slices prosciutto
2tbsp half-fat soured cream (optional)
1. Heat the oil in a large lidded pan. Add the onion, garlic and leeks, cook for 5 minutes until just softened. Add the potatoes and pour in the stock. Bring to the boil, reduce the heat and cover. Simmer for 15-20 minutes until the potatoes are cooked through.
2. Remove from the heat and stir in the thyme. Blend until smooth. Return the soup to the pan and stir in the chopped kale. Bring back to the boil, then simmer for a further 5 minutes.
3. Season to taste.
4. Heat a frying pan over a high heat. Add the slices of prosciutto and cook for a minute on each side to crisp up.
5. Ladle the soup into mugs or bowls and drizzle in a little soured cream, then serve topped with crumbled prosciutto and some fresh crusty bread on the side.
219 calories / serving