The temptation is real when I see this on the menu, but the cream and cheese usually added into other baked potato soups means I quickly regret eating it about 5 seconds later.
This recipe is super easy, full of flavour and yet has no cream or cheese in it. Most important thing you need to do is make sure you brown the onions and garlic slow, but until very dark. This adds a ton of great flavour, without really a whole lot of work. When your onions look like this, then you are ready to add in the broth and potatoes.
Then after that, it’s just about broiling the Prosciutto to add a little extra flavour and wait for the potatoes to fully cook.
You could use bacon in this recipe, but Prosciutto has quickly become my new favorite for its great flavour. It’s convenient in that you don’t have to cook it to use it in recipes and then to top it off, it is way easier to find Prosciutto without any chemicals or sugar then it is bacon.
Now for the full recipe!
Yields 4 Servings
1 hrCook Time
1 hrTotal Time
- 2 Tsbp Olive Oil
- 1 Large Onion, minced
- 8 Cloves Garlic, minced
- 5 Cups Chicken Broth
- 10 Slices Prosciutto (Italian bacon, approx 150 grams), or could substitute with bacon
- 6 Large Potatoes, peel left on
- ½ Cup Raw Cashews
- 1 Cup Water
- 1/2 Tsp Pepper
- In a soup pot add oil and heat over medium heat, add onion, sauté until onions are dark brown.
- Add in garlic, saute until browned.
- While garlic and onion brown, dice potatoes and keep aside in a bowl of water
- On a baking sheet, covered in tin foil, spread out prosciutto and broil on high until browned. Set aside until cool, then chop or cut with scissors into thin pieces
- When onion and garlic are browned, add in broth and potatoes, bring to a slow boil and cook until potatoes are very soft.
- Puree with an immersion blender or in a blender, continue to cook over medium heat.
- Add in Pepper and Prosciutto, bring back to a slow boil.
- Serve and enjoy!
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