Potato-Jarlsberg Soup

• 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
• Swiss cheese **
• Freshly ground pepper, to taste

1. Place potatoes and onion in a soup pot, cover with water and cook until potatoes are tender.
2. Drain.
3. Return pot to stove.
4. Add ham and chicken stock to pot.
5. Add potato-onion mixture, mustard and spinach.
6. Simmer 15 minutes.
7. With a stick blender puree soup in the pot.
8. Add Jarlsberg and simmer until cheese melts, stirring occasionally.
9. Season with pepper.

potatoes, yellow onion, ham, lowsalt, dry mustard, spinach, jarlsberg, swiss cheese, freshly ground pepper

Taken from www.foodgeeks.com/recipes/17789 (may not work)