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Creamy Beet, Potato & Apple Soup with Crispy Prosciutto
- 30 min
- 2–6 servings
- 649 kcal / serving
- ★ 4.1 on Mealime
Creamy beet, potato, and apple soup with crispy prosciutto comes together quickly for a comforting weeknight meal. The velvety texture and gentle sweetness balance the savory prosciutto nicely.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumbeets
- 1 mediumcarrot
- 24 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 1Granny Smith apple
- 4 fl ozheavy whipping cream
- ½ small bunchItalian (flat-leaf) parsley
- 4 slicesprosciutto
- ½ mediumred onion
- 2 mediumyellow potatoes
- carrots
- Granny Smith apples
- red onions
From the pantry: black pepper, extra virgin olive oil, salt, thyme, dried
Cookware
chef's knife · colander · cutting board · garlic press (optional) · hand blender or potato masher · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · vegetable peeler
Directions
- 1. Wash the produce to start.
- 2. Dice beets and carrot; place in a medium bowl.
- 3. Dice potatoes and add to the bowl.
- 4. Quarter and dice the apple; add to the bowl.
- 5. Peel and mince garlic; peel and dice onion; add to the bowl.
- 6. Preheat a medium saucepan over medium-high heat.
- 7. Shave parsley leaves, mince, and add half to the bowl; reserve the rest for garnish.
- 8. When the pan is hot, add a splash of oil and the vegetables, apple, and dried thyme; cook, stirring occasionally, until they begin to soften (about 4–5 minutes).
- 9. Pour in the broth and bring to a simmer; reduce heat and cook until the vegetables are very tender (10–12 minutes more).
- 10. While the soup simmers, preheat a large skillet over medium heat and cook the prosciutto until crispy, about 1 minute per side; transfer to a plate.
- 11. Remove the soup from heat and stir in the heavy cream; blend with a hand blender until smooth, or mash for a chunkier texture.
- 12. Crumble or chop the crispy prosciutto.
- 13. Divide the soup into bowls and top with the crispy prosciutto and the reserved parsley.
- 14. Serve and enjoy.
- tips([
Two tips
- Leftovers refrigerate well for up to 3 days; reheat gently and adjust thickness with a splash of broth if needed.
- If you want a lighter option, omit the prosciutto and finish with an extra pinch of salt or a little olive oil.
Nutrition per serving
- Calories
- 649 kcal
- Protein
- 22 g
- Carbs
- 69 g
- Fat
- 35 g
- Fiber
- 12 g
- Sodium
- 786 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.