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Ingredientes
- 3 med thin-skinned potatoes 1 1/2 lbs total, peeled and diced (quartered, I do not peel)
- 1 lrg onion finely minced
- 1 x smoked ham hock (about 1 lb.) (I have used any leftover ham)
- 1 Tbsp. dry dill weed
- 2 tsp grated lemon peel (I have used lemon juice since I didn't have peel)
- 1/4 tsp grnd white pepper (black works)
- 2Â 1/2 c. chicken broth (I have used fat free bouillon cubes and water)
- 1 Tbsp. cornstarch
- 1/2 c. whipping cream (if you double the recipe one carton works great)
- Â Â dill sprigs optional
Direcciones
- In a 3 qt or possibly larger cp combine potatoes, onion, ham hock, dill weed, lemon peel, white pepper and broth. Cover and cook at low till ham and potatoes are very tender - 7 1/2 to 8 hrs
- Lift out ham hock and let stand till cold sufficient to handle. Meanwhile, remove about 1 c. of the potatoes (all of the potatoes) with a little (sufficient) of the broth: whirl in a blender or possibly food processor till pureed. Return puree to cp.
- In a small bowl, mix cornstarch and cream; blend into potato mix. Increase cp heat to high. Remove and throw away fat and bone from ham; tear meat into bite-size pcs and stir into soup. Cover and cook, stirring 2 or possibly 3 times for 20 more min. Garnish with dill sprigs, if you like.
- Makes 4 to 6 servings
- Carol Says: This is one of my husbands all time favorites. Changes I made are in ( )-I always double the recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 52 | 64% |
| Total Fat 5.87g | 7% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 589mg | 25% |
| Potassium 132mg | 4% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.7g | 1% |
| Protein 1.64g | 3% |
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