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Sweet-Potato Soup With Prosciutto Crisps

By Sunset
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soups gluten free nut free lunch


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1 1/2 tablespoons unsalted butter

1 large leek (white and light green parts only), thinly sliced, rinsed, and drained

2 small garlic cloves, minced

2 pounds orange sweet potatoes (about 2 large sweet potatoes; often labeled “yams�), peeled and cut into roughly 1-in. pieces

About 1 1/2 tsp. coarse kosher salt

About 1/2 tsp. freshly ground black pepper

2 ounces thinly sliced prosciutto

1/4 cup heavy cream

Chopped chives (optional)

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