Instructions: Heat oil in heavy large pot over medium-low heat. Add prosciutto and garlic.

Cook 5 minutes, stirring occasionally, or until fat on prosciutto is melted.

Add leeks, sage, thyme, and bay leaves. Increase heat to medium high. Cook and stir 5 minutes or until leeks soften.

Add potatoes, broth, water, salt, and pepper. Simmer, then reduce heat to medium-low. Cover partially. Simmer 20 minutes or until potatoes are tender.

With back of spoon, mash some potatoes against the bottom and sides of the pot to thicken broth.

Add broccoli. Cook, uncovered, 2-3 minutes, or until broccoli is bright green.

Remove and discard bay leaves.

Sprinkle with cheese to serve.

Description: "The rich flavor of prosciutto is key to this robust dish, inspired by
rustic winter soups from the Italian Alps."

Suggested Wine: Chardonnay

NOTES: If making ahead, wait to add the broccoli until just before serving.

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