Name: Ham, Cheese & Potato Soup with Honey Mustard Pear-Spinach Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1774 ml chicken or vegetable broth; 680 g ham steak, boneless; 355 ml heavy whipping cream; 90 ml honey mustard dressing; 0.68 kg new potatoes; 3 pears; 1 cup shredded cheese, Italian blend; 1 ½ medium yellow onions; butter, unsalted; Italian seasoning; salt

Ham, Cheese & Potato Soup with Honey Mustard Pear-Spinach SaladHam, Cheese & Potato Soup with Honey Mustard Pear-Spinach Salad — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1774 ml chicken or vegetable broth

680 g ham steak, boneless

355 ml heavy whipping cream

90 ml honey mustard dressing

0.68 kg new potatoes

3 pears

1 cup shredded cheese, Italian blend

1 ½ medium yellow onions

butter, unsalted

Italian seasoning

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Cut potatoes into quarters, then slice into ⅛-inch thick pieces. Place in a large bowl and set aside.

Peel, halve, and small dice onions.

Preheat a large pot over medium heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add onion, Italian seasoning, and salt; cook, stirring occasionally, until softened, 3-4 minutes.

Add potatoes and broth to the pot. Stir to combine and bring to a simmer. (Reserve bowl for the salad.)

While the soup is heating, small dice ham.

Once the soup is simmering, add ham, stir to combine, and simmer until potatoes are fork-tender, about 10 minutes.

Meanwhile, using a clean cutting board, quarter, core, and thinly slice pears. Place in the reserved bowl.

When the potatoes are tender, add cream and cheese; stir to combine. Continue to cook, stirring occasionally, until the cheese is melted and soup is heated through, 2-3 minutes more. Remove from heat.

Add spinach and dressing to the bowl with the pear. Toss to combine the salad.

Divide soup between bowls and serve with salad on the side. Enjoy!

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