This delicious soup is a delicious combination of potatoes, spinach, and country ham in a creamy broth. Country ham is a particular type of ham that is usually "dry cured" and aged. It's easy to find in the Southern US, but if you can't find it, use leftover diced ham in the recipe.
Fennel gives the potato soup an extra burst of flavor, and it's hearty enough to be a supper soup. Serve this soup with cornbread or crusty rolls and a tossed salad for a satisfying family meal.
- 3 tablespoons butter
- 1 onion, diced
- 1 fennel bulb, trimmed, diced
- 1 rib celery, diced
- 1 clove garlic, diced
- 2 tablespoons flour
- 3 cups chicken broth
- 3/4 cup diced country ham
- 2 medium potatoes, diced, about 2 cups
- 1 cup fresh chopped spinach or escarole
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground black pepper
- 1 cup heavy cream
- Heat the butter in a large, heavy saucepan over medium-low heat. Add diced onion, fennel, and celery. Cook, stirring, until the vegetables are tender. Add the garlic and cook for 1 minute longer.
- Stir the flour into the butter and vegetables and stir until well blended. Add the chicken broth, ham, potatoes, spinach, and thyme. Continue cooking, stirring, until thickened.
- Cover the pan and cook for about 10 minutes, or until potatoes are tender. Stir in heavy cream and add salt and pepper, to taste. Heat through.
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|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||20 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||7 g|