Total Time
Prep 15 mins
Cook 8 mins

This soup is fantastic to come home to when you've been outside in the cold all day. This goes great with some crusty rye bread and a marinated cucumber salad....YUM!

Ingredients Nutrition


  1. In a 3-qt.
  2. or larger electric slow cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white pepper, and broth.
  3. Cover and cook at low setting until ham hock and potatoes are very tender when pierced (7 1/2 to 8 hours).
  4. Lift out ham hock and let stand until cool enough to handle.
  5. 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.
  6. In a small bowl, mix cornstarch and cream; blend into potato mixture.
  7. Increase cooker heat setting to high.
  8. Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup.
  9. Cover and cook, stirring 2 or 3 times, for 20 more minutes.
  10. Garnish with dill sprigs, if desired.


Most Helpful

Great stuff! I made this on the stove instead of the crockpot. I let it simmer for 1 hour before removing the ham hock. Loved the little bit or tangy flavor from the lemon peel and dill. A keeper soup recipe for sure. Thanx!

*Parsley* September 04, 2009

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!

Kit^..^ty Of Canada November 02, 2007

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!

kadolphson March 23, 2005

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