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Potato and Onion Soup with Prosciutto

Recipe Level: Intermediate

There is nothing better on a cold winter day than a nice creamy bowl of hearty soup. Pairing the soup with toasted and garnished sliced bread is a great compliment of flavor and texture for a delicious meal. The creamy and salty soup with the side of bread will leave you wanting more. Enjoy this dish on a cold day next to a warm fire.

  • 5 Cup(s) white onions, sliced
  • 1 1/2 Cup(s) peeled potatoes, chopped
  • 1/2 Cup(s) Prosciutto di Parma, chopped
  • 4 Cup(s) vegetable stock
  • 1 sprig thyme, sage, and rosemary
  • Flour, as needed
  • 3 tablespoons butter
  • Salt and pepper, to taste
Bread Side
  • 6 slices bread
  • 3/4 Cup(s) Prosciutto di Parma, sliced
  • 3/4 Cup(s) fontina cheese
  • herbs and extra virgin olive oil, as needed
  1. Put the sliced onions and chopped Prosciutto di Parma in a saucepan with the butter and herbs and cook on low heat for 5 minutes until soft.
  2. Sprinkle a little flour over the preparation and mix together.
  3. Add the potatoes cut into pieces.
  4. Pour hot stock over and cook for 55 minutes, stirring occasionally.
  5. Remove the herb sprigs from the soup and purée it.
  6. Transfer the cream to a saucepan, place it on the heat, add salt to taste and cook for a further 5 minutes.
  7. Brush the bread slices with a little oil, sprinkle over the grated cheese and put them in the oven to cook au gratin.
  8. Remove bread from the oven, place the Prosciutto slices on top and serve with the soup with a drizzle of oil, herbs and pepper to taste
Preparation Time: 15 - 30 minutes
Cooking time: 60 - 70 minutes

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