The ham is center stage in this soup adding a great layer of flavor and texture. Before being added to the crock pot, the ham is lightly browned in a skillet with onion and a touch of butter to give each piece a lightly glazed flavor.
Fresh spinach adds a little extra color and nutrients and creamy low-fat ricotta cheese adds a rich flavor without making the soup too heavy. A sprinkle of fresh chives on top is all this soup needs before serving. Enjoy!!
1 lb Ham, diced
2 TB Butter
1 medium Onion, very thinly sliced
5 medium Russet Potatoes, finely shredded (a food processor works great)
32 oz Chicken Broth
1 tsp Kosher Salt
1/8 tsp White Pepper
2 cups Fresh Spinach, washed and stems removed
1/2 cup Half and Half
8 oz Low Fat Ricotta Cheese
Minced Chives for Garnish
In a medium skillet, over medium-high heat, add the ham and butter, and sauté for 4 minutes or until the edges begin to brown. Add the onions to the skillet and sauté until tender, about 5 minutes. Transfer the mixture to a crock pot.
Add the shredded potatoes, broth, salt and white pepper to the crock, cover and heat on HIGH for 5 hours or LOW for 7 hours. Stir once halfway through the cooking time to break up the potatoes.
About 30 minutes before the soup is finished, add the spinach to the pot and stir. Cook for 15 minutes, then add the half and half and ricotta to the pot. Stir until the cheese is fully blended into the soup, cover and cook for the final 15 minutes. Serve in soup bowls with a sprinkle of fresh chives.