I bought some smoked Gouda at a local deli and immediately realized the potential for its use in a potato soup. It did not disappoint.
Portion size6 servings
Credits :A Braun
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the prosciutto and fry until crisp. Remove and set aside. Add the remaining butter to the pan and saute the onions until translucent. Sprinkle the smoked paprika and stir until fragrant. Add the potatoes, stock and mustard. Cover and simmer until the potatoes are soft. Puree soup until smooth. Add milk and check for seasoning (if it's too thick, add a little more stock). Stir in the Gouda until melted. Serve topped with the prosciutto, green onions and croutons.