Leek, cauliflower and cheddar soup with crisp prosciutto

This wonderfully comforting leek, cauliflower and cheddar soup recipe is fantastic topped with crisp prosciutto and enjoyed for a tasty midweek meal during the cold winter months

  • 1 hr cooking
  • Serves 4
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  • 1 tablespoon oil
  • 1 tablespoon butter
  • 2 leeks, white and light green part only, finely sliced
  • 1 clove garlic, chopped
  • 1 medium-sized head cauliflower, cut into florets
  • 2 floury potatoes, peeled and roughly chopped
  • 5 cup chicken stock
  • 5 slices prosciutto
  • 150 gram vintage cheddar cheese, crumbled
  • 2 tablespoon fresh chives, finely chopped
  • salt and freshly ground black pepper


  • 1
    Heat the oil and butter in a large saucepan over a gentle heat, add the leek and garlic and cook for 12-15 minutes or until the leek has softened.
  • 2
    Add the cauliflower, potatoes and stock, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potato is tender.
  • 3
    While the vegetables are cooking, heat a small frying pan over a high heat, add the prosciutto to the pan and cook until starting to colour and crisp. Remove from the heat and set aside. Break into pieces when cool enough to handle.
  • 4
    Once the vegetables are tender, blend the soup until smooth. Add the cheese to the pan, reserving some for serving, and stir until melted.
  • 5
    Reheat to serve, top with remaining cheese, crumbled prosciutto and chopped chives.


PER SERVE: 360kcal, 1508kj, Protein: 21g, Fat: 24g, Saturated fat: 12g, Cholesterol: 48mg, Carbohydrate: 13g, Fibre: 6g, Sodium: 2031mg