Meal Kit

Crispy Prosciutto and Loaded Baked Potato Soup

with sour cream and cheddar

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 oz. Sour Cream
  • 12 oz. Yukon Potatoes
  • 2 Green Onions
  • 2 tsp. Chicken Broth Concentrate
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 oz. Shredded Cheddar Cheese
  • 2 Garlic Cloves
  • Info
    ½ oz. Flour
  • 3 oz. Prosciutto
  • Info
    3 oz. Mashed Potatoes

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.

  • Nutrition (per serving)

  • Calories
    520
  • Carbohydrates
    48g
  • Fat
    26g
  • Protein
    15g
  • Sodium
    1677mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Cut potatoes into ½" dice. Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  2. 2

    Crisp the Prosciutto

    Remove prosciutto from refrigerator. Carefully separate prosciutto pieces and place on prepared baking sheet in a single layer. Bake in hot oven until prosciutto is crispy, 10-12 minutes. Like a plate with a paper towel. Transfer prosciutto to towel-lined plate and let cool, 2 minutes. Once cool, break into bite-sized pieces. While prosciutto bakes, start soup.

  3. 3

    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 1 cup 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, 4-6 minutes.

  4. 4

    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, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping soup with prosciutto, green onions, remaining sour cream, and remaining cheese. Bon appétit!

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