Nordic Potato Soup with Ham

 

3 medium – size thin-skinned potatoes (about 1 1/2 lb. total) peeled and

diced (I use small red potatoes and quarter them–don’t peel it saves time)

1 large onion finely chopped (I have used dehydrated onion )

1 smoked ham hock -about 1 lb. (I have used leftover ham)

1 T dry dill weed

2 t grated lemon peel

1/4 t ground white pepper (I use black pepper)

2 1/2 C. chicken broth (I use low sodium bouillon cubes)

1 T cornstarch

1/2 c. whipping cream

Dill sprigs – optional

 

In a 3 quart or larger crock pot combine potatoes, onion, ham hock, dill weed, lemon peel, 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 C. of the potatoes with a little of the broth (I remove all of the potatoes and enough broth to cover the potatoes); whirl in a blender or food processor until pureed. Return puree to cooker. ( We like the soup smooth – just take out 1 C. if you like it lumpy) 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. Makes 4 to 6 first course servings. (I always double the recipe because that way I can use the whole container of whipping cream).