Potato Soup, Florentine Style
Source: Crockpot Cookery by Mable Hoffman
Makes 6 Servings

Thaw frozen spinach in a medium strainer over a large bowl, then press out excess water with the back of a large spoon.

4 medium potatoes, peeled and diced
1 onion, chopped
1 smoked ham hock (about 1 pound) or 1 cup chopped ham
4 cups chicken broth
1 teaspoon dry mustard
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 (9-ounce) package frozen chopped spinach, thawed and well drained
1 cup (4 ounces) shredded Jarlsberg or Swiss cheese

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. Cover and cook on HIGH 15 to 20 minutes.

Spoon hot soup into soup bowls and sprinkle with cheese.