- Melt butter in a large saucepan over medium heat. Add leek and cook, stirring occasionally, for 10 minutes or until leek has softened. Add garlic and bay leaves and cook for 1 minutes. add diced potato and cook, stirring occasionally, for 5 minutes
- Add stock and 1 cup warm water. Cover and bring to the boil. Reduce heat to low. Simmer for 20 minutes or until potato is very tender. Remove bay leaves and discard.
- Fry prosciutto in a non-stick frying pan until crisp. Allow to cool, then crumble into pieces.
- Add parsley to soup and use a stick blender or food processor to blend until smooth. Place pan over low heat and simmer for 5 minutes. Ladle into bowls swirl through cream. Top with prosciutto and chives. Serve with bread.
Tip: This soup can be frozen without cream or prosciutto for 2-3 months.