Nordic Potato Soup With Ham Recipes

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:

• 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:

• Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Steps:

• Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours.
• Remove pot from heat and stir in milk until incorporated and soup is creamy.

Steps:

• In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
• Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
• Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
• Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
• Add the chicken broth and bay leaves.
• Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
• Remove bay leaves and stir in cream. Return to a simmer and serve.
• Enjoy!