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Total Time
55mins
Prep 15 mins
Cook 40 mins

You can use 8 cups of torn swiss chard leaves instead of the spinach. Serve with crusty bread.

Ingredients Nutrition

Directions

  1. Cut carrots into 1 1/2 inch lengths.
  2. Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under water.
  3. Cut crosswise into 1 1/2 inch lengths.
  4. Cut ham into 3/4 inch chunks.
  5. Halve or quarter potatoes; set aside.
  6. In large Dutch oven, melt butter over medium-high heat; saute carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.
  7. Add potatoes, 4 cups water and salt; bring to boil.
  8. Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.
  9. Add milk; bring to simmer, Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes.
  10. Stir in cheese and pepper.