Potato-Jarlsberg Soup



6 to 8 servings



4 md. Yukon Gold potatoes, peeled and diced
1 md. yellow onion, chopped
1 cup minced ham
4 cups low-salt chicken stock *
1/2 tsp. dry mustard
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1-1/2 cup shredded Jarlsberg or
Swiss cheese **
Freshly ground pepper, to taste


Place potatoes and onion in a soup pot, cover with water and cook until potatoes are tender. Drain. Return pot to stove. Add ham and chicken stock to pot. Add potato-onion mixture, mustard and spinach. Simmer 15 minutes. With a stick blender puree soup in the pot. Add Jarlsberg and simmer until cheese melts, stirring occasionally. Season with pepper.

Author's Comments

* homemade preferred but canned will work.

** Cheddar can be substituted for Jarlsberg cheese.

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