Sweet-Potato Soup with Prosciutto Crisps Recipe – Sunset Magazine

Ingredients

• 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)