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Nutrition Facts
Serving Size 1 (381g) Recipe makes 4 servings The following items or measurements are not included below: smoked ham hock
Calories 275
Calories from Fat 108		(39%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 500mg		20%
Potassium 905mg		25%
Total Carbohydrate 35.6g		11%
	Dietary Fiber 4.3g	17%
	Sugars 3.4g
Protein 7.4g		14%
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Nordic potato soup with ham

Recipe #74533 | 23 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Hey Jude
Oct 30, 2003

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!

SERVES 4 -6 (change servings and units)

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

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.

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Featured Reviews for This Recipe

From: *Parsley*

On Sep 4, 2009

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!

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From: Kit^..^ty Of Canada

On Nov 2, 2007

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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From: Mother of Many

On Jan 20, 2006

The kids and even Dad loved this one.

1 person found this review helpful

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From: Chef #177091

On Mar 23, 2005

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!

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