INGREDIENTS
6 pieces
prosciutto
1 tbsp
extra virgin olive oil
2
leeks
2
garlic cloves
3 cups
vegetable broth
2 media
yukon gold potatoes
3 smalls
zucchini
2 lb
asparagus
1/2 tsp
salt
1/4 tsp
pepper
1/2 cup
greek yogurt
1/2 cup
yogurt
1
lemon zest
1 small
garlic clove
1/4 tsp
dill
1 serving
kosher salt
1 serving
bell pepper
1 serving
milk to loosen if needed