Recipe - Nordic Potato Soup With Ham

1 One half pound Red potatoes; peeled and
minced
1 lg Onion; finely chopped
1 pound Smoked ham hocks
1 tablespoon Dry dill weed
2 teaspoon Lemon peel; grated
One fourth teaspoon Ground white pepper
2 One half cup Chicken broth
1 tablespoon Cornstarch
One half cup Whipping cream

In a 3quart 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 One half 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. Return puree to cooker.
In a small bowl, mix cornstarch and cream; blend into potato mixture.
Increase cooker heat setting to high. Remove and discard fat ad bone from
ham. Tear meat into bitesize 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 servings.

Recipe by: Sunset Crockery Cookbook

Posted to MCRecipe Digest V1 #945 by MAMacR MAMacR@aol.com on Dec 5,
1997