Nordic Potato Soup Recipe 47

Steps:

• In Crock Pot: place potatoes, onion, ham hocks, dill weed, lemon peel, pepper and broth. Cook on low setting for 6-8 hours. Remove ham hocks and pull off meat; discard bones, skin and cartilage. Scoop out half of potatoes and whirl in blender. Return meat and puree to pot and add milk. Cook on high for 20 minutes. Garnish with additional dill.

Steps:

• In a 3-qt.
• 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 1/2 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 and then return the puree to the crock-pot.
• 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.

Steps:

• Add all vegetables to meat stock. Season to taste and simmer for one hour.
• Combine beef, egg, milk and seasonings. Form into very small meatballs.
• Drop meatballs into boiling soup and cook 10 to 15 minutes.

Steps:

• In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
• Cover and simmer until veggies are tender (about 15-20 minutes).
• Add 3 1/2 cups of milk heat until hot.
• Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
• Cook, stirring constantly until smooth and bubbly.
• Sprinkle bacon bits over the top and serve.