6 to 8 servings
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.
* homemade preferred but canned will work.
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