Nordic Potato Soup Recipe 475

NORDIC POTATO SOUP WITH HAM

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.

NORDIC POTATO SOUP RECIPE - (4.7/5)

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.

ABSOLUTELY ULTIMATE POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.