1 tablespoon olive oil3 ounces thinly sliced prosciutto, chopped 2 cloves garlic, crushed 4 medium potatoes, peeled and cut into 1-inch cubes 3 cups chicken broth 1/3 cups chopped fresh basil, plus extra sprigs for garnish 2 cups half-and-half 1/4 teaspoons salt 1/8 teaspoons white pepper 2 tablespoons grated Parmesan cheese

Heat olive oil in a large heavy saucepan over medium-high heat. Add prosciutto and sauté, stirring frequently, until crispy, about 5 to 7 minutes. Drain on paper towels; set aside. Add garlic, potatoes and broth to pan; bring to a boil and reduce heat to low. Cook for about 12 to 15 minutes, or until potatoes are soft, stirring occasionally. Add chopped basil and simmer for another few minutes. Remove from heat. If you have a hand blender, use it to purée soup in pot until smooth. Otherwise, transfer soup to blender in batches and purée; return to pan. Add half-and-half, salt, pepper and cheese. Cook on low for another few minutes, stirring, until hot and well blended. Ladle soup into bowls and sprinkle with the prosciutto. Garnish with basil sprigs.

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