All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We saw the picture of this soup, we checked the temperature outside on our phones, and we had just one thought: pour this down our gullet! What can be better in the days of blistering winds and seeping cold than baked potato loveliness, right down to crisped prosciutto for bacon bits? Do you hear that knocking on your door over the whipping winter winds? It's us, asking you to share this soup! Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Cut potatoes into ½" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Crisp the Prosciutto
Line a plate with a paper towel. Remove prosciutto from refrigerator.
Carefully separate prosciutto pieces. Place prosciutto on prepared baking sheet in a single layer.
Bake in hot oven until crispy, 10-12 minutes.
Transfer prosciutto to towel-lined plate and let cool, 2 minutes.
Once cool, break into bite-sized pieces.
While prosciutto bakes, start soup.
Start the Soup
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add diced potato, white portions of green onions, and garlic to hot pot. Stir constantly until slightly browned, 2-3 minutes.
Stir in flour until no dry flour remains and potatoes are coated.
Add 1½ cups water, chicken broth concentrate, cream cheese, and mashed potatoes. Stir to combine, then bring to a simmer.
Once simmering, stir occasionally until potatoes are tender and broth is creamy, 12-14 minutes.
[AFTER PARTY CHANGES: increased cook time on potatoes and increased water--test this and check w/chef!]
Finish the Soup
Add half the cheese, half the sour cream (reserve remaining of both for garnish), ¼ tsp. salt, and a pinch of pepper to hot pot.
Stir until creamy and combined, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping soup with prosciutto, green portions of green onions, remaining sour cream, and remaining cheese. Bon appétit!
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