Nordic potato soup with ham
photo by *Parsley*
- Ready In:
- 23mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 medium thin-skinned potatoes, peeled and diced (about 1 1/2 lbs. total)
- 1 large onion, finely chopped
- 1 smoked ham hock (about 1 lb.)
- 1 tablespoon dry dill weed
- 2 teaspoons grated lemons, rind of
- 1⁄4 teaspoon white pepper
- 2 1⁄2 cups chicken broth
- 1 tablespoon cornstarch
- 1⁄2 cup whipping cream
- dill sprigs (but good) (optional)
directions
- In a 3-qt.
- or larger electric slow cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white pepper, and broth.
- Cover and cook at low setting until ham hock and potatoes are very tender when pierced (7 1/2 to 8 hours).
- Lift out ham hock and let stand until cool enough to handle.
- Meanwhile, remove about 1 cup of the potatoes with a little of the broth; whirl in a blender or food processor until pureed and then return the puree to the crock-pot.
- In a small bowl, mix cornstarch and cream; blend into potato mixture.
- Increase cooker heat setting to high.
- Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup.
- Cover and cook, stirring 2 or 3 times, for 20 more minutes.
- Garnish with dill sprigs, if desired.
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Reviews
-
Wonderful soup! I used 3 cups of chicken broth as I had frozen it in that quantity. I cooked the smoked ham hock & potatoes as stated on low for 7hrs. Removed ham hock to remove meat & placed in frig. The stock & potatoes I defatted the next morning. Then cooked the potatoes a few more hours as they were not quite tender. Then followed the recipe from there. We loved the dill & between the 2 of us there was not a drop left. I plan on making this again "very" soon. Thanks Hey Jude for a keeper!
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This is one of the best-tasting, good lookin, and so-easy-to-make soups. Both my husband and 19-year-old daughter said, "This is a keeper!" Said daughter: "This is a soup you'd have in a fine dining restaurant." (She's right; we frequent fine restaurants, and this soup is better than most we've had out.) Thanks for the recipe - this is going into our family recipe collection!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin