We have potatoes in our basement, so I had all the ingredients on hand for this simple soup. It is a hearty soup, perfect for the cold Wisconsin winter nights we're having right now. The purple hue is a result of our purple potatoes.
Loaded Potato Soup
24 oz. potatoes
2 tsp. olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 Tbsp. flour
2 cups milk
1/4 cup sour cream
1/2 tsp. salt
1/4 tsp. pepper
4 oz. prosciutto, chopped
1/3 cup shredded cheddar cheese
4 tsp. thinly sliced green onions
Place potatoes in a large saucepan filled with water. Boil potatoes until cooked. Drain water, and cut potatoes in half. Peel off the skins of the potatoes, and set potatoes aside.
Meanwhile, heat oil in a saucepan over medium-high heat. Add onion, and saute 3 minutes. Add broth. Combine flour and 1/2 cup milk. Add to the pan with the remaining milk. Bring to a boil, stirring often. Cook 1 minute. Remove from heat, and stir in sour cream, salt and pepper.
Coarsely mash the potatoes into the soup. In small skillet, brown the prosciutto. Ladle soup into 4 bowls. Top each bowl with prosciutto, cheese and green onions. Makes 4 servings.