Ingredients
| 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 |
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Instructions
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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