Nordic Potato Soup With Ham
|Thin skinned potatoes||1 1⁄2 Pound, peeled and diced (3 Medium Ones)|
|Onion||1 Large, finely chopped|
|Smoked ham hock||1 Pound (1 In Number)|
|Dry dill weed||1 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
In a 3-quart 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.
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 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.