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Nordic Potato Soup With Ham

3 thin-skinned potatoes (1 1/2 lbs), peeled, diced
1 onion, finely chopped
1 smoked ham hock
1 tablespoon dry dill weed
2 teaspoons grated lemon peel
1/4 teaspoon freshly-ground white pepper
2 1/2 cups chicken broth
1 tablespoon cornstarch
1/2 cup whipping cream
dill sprigs for garnish, (optional)

In a 3-quart or large 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 (8 to 8 1/2 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.

This recipe yields 4 to 6 servings.


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