Parmesan Soup With Prosciutto and Toasted Bread Crumbs

Found this one in the Chicago Tribune. It's from Betty Rosbottom. Delicious!

• Ready In: 40 mins
• Serves: 4
• Yields: 4 bowls of soup

Ingredients

• For Soup

• 1 1⁄2 tablespoons unsalted butter
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 cups  chopped shallots (about 1/2 pound or 5 large shallots)
• 3⁄4 lb yukon gold potatoes or 3⁄4 lb russet potato, peeled and cut into 1/2 inch dice
• 1  tablespoon  chopped garlic
• 2 1⁄4-2 1⁄2 cups chicken broth
• 2 1⁄4-2 1⁄2 cups  whole milk
• 3⁄4 cup  grated parmesan cheese, plus 2 tablespoons extra for garnish (preferably Parmigiano Reggiano)
•  generous pinch cayenne pepper
•  kosher salt

• For Garnish

• 2  tablespoons olive oil (divided)
• 1 1⁄2 ounces  thinly sliced prosciutto, cut into strips about 3 inches long by 1/4 inch wide
• 3⁄4 cup  coarse  fresh breadcrumb
• 1  tablespoon  chopped fresh flat-leaf Italian parsley

Directions

1. To make soup:.
2. 1. Heat butter and oil in a large, heavy saucepan set over medium heat. When hot, add shallots and cook, stirring, until softened and translucent, 3 to 4 minutes or so.
3. 2. Add potatoes and garlic, and cook and stir 1 minute more.
4. 3. Add 2 1/4 cups each of broth and milk, and bring mixture to a simmer. Reduce heat and cook at a simmer until potatoes and shallots are tender, about 15 minutes.
5. 4. Gradually whisk in 3/4 cup cheese ad stir until it has melted. remove pan from heat and whisk in cayenne pepper. Taste and season with salt. If you use low-sodium broth, you'll need a teaspoon or more salt. If soup is too thick stir in 1/4 each additional broth and milk. (Soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring).
6. To make garnishes:.
7. 1. Heat 1 tablespoon olive oil until hot in a medium, heavy skillet set over medium heat. Add prosciutto and saute, turning often until crisp, 3 to 4 minutes. Remove and drain on paper towels.
8. 2. To the same skillet set over medium heat, add 1 tablespoon more olive oil. When hot, add bread crumbs and cook, tossing constantly, until golden and crispy, 3 to 4 minutes. remove crumbs to a plate. (Prosciutto and crumbs can be prepared 4 hours ahead; leave uncovered at cool room temperature).
9. 3. Ladle soup into 4 soup bowls and sprinkle each serving with some parmesan, prosciutto, bread crumbs and parsley.