Contributed By: scrandall1173
Mable Hoffman's Crockery Cookery
This soup reminds me of the Zuppa Toscana at the Olive Garden - only it doesn't have cream.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Italian
Special Features: Make Ahead
Vegetarian
Crock Pot
Meal Type: Entree
Soups & Stews
Ingredients
4 Medium potatoes, peeld and diced (I didn't peel mine)
1 Onion, chopped
1 Smoked ham hock (about 1lb.) or 1 cup chopped ham
4 cups Chicken broth
1 tsp Dry mustard
1/2 tsp Seasoned salt
1/8 tsp Pepper
1 (9-oz) package Frozen chopped spinach, thawed and well drained (see cook's notes)
1 cup (4 oz) shredded Jarlsberg or Swiss cheese (omit for dairy-free)
Preparation
In a slow cooker, combine potatoes, onion, ham hock or ham, broth, mustard, seasoned salt and pepper.
Cover and cook on LOW 7 to 8 hours or until potatoes are soft.
Remove ham hock, chop meat and discard fat and bone. Return meat to cooker.
Turn control to HIGH. Add drained spinach (or kale).
Cover and cook on HIGH 15 to 20 minutes.
Spoon hot soup into bowls and sprinkle with cheese (opt)
Cook's Notes
I'd add less spinach in the future because it was awfully spinach-y. Otherwise really quite good. I made this a second time with fresh kale and it came out much better than the spinach
Nutrition Information