Ham and Potato Soup with Spinach and Lemon

This one’s light and bright but still hearty—perfect for that weird in-between season when you’re craving cozy but not heavy. The lemon adds freshness, and spinach gives it a nutrient boost without overpowering.

Ham and Potato Soup with Spinach and Lemon Ingredients

• 2 cups diced ham
• 4 cups diced potatoes
• 3 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
• 1 small onion, chopped
• Zest and juice of 1 lemon
• 4 cups chicken broth
• 1 garlic clove, minced
• Salt and pepper, to taste

Kitchen Tool Tips

Microplane Zester
Great for getting the most lemon flavor without bitterness.

Citrus Juicer
Makes squeezing lemons quick and mess-free.

Crock Pot
Keeps everything mellow and lets the lemon shine at the end.

How to Make Ham and Potato Soup with Spinach and Lemon

1. Add ham, potatoes, onion, garlic, and broth to the slow cooker.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Stir in spinach and lemon zest/juice during the last 15 minutes.
4. Taste and adjust seasoning before serving.

Nutritional Information

Per serving:

• Calories: 260
• Fat: 7g
• Carbohydrates: 28g
• Protein: 17g
• Fiber: 4g
• Sodium: 750mg

How to Serve

Top with grated parmesan or a swirl of olive oil. Serve with garlic toast or a simple salad.

Storage

• Store in fridge up to 4 days
• Freeze without lemon for up to 2 months; add fresh lemon when reheating
• Reheat on stove or microwave

FAQs

Can I use kale instead of spinach?

Yes, just chop it finely and cook it a bit longer.

What kind of potatoes work best?

Yukon gold or red potatoes hold their shape nicely.

Can I skip the lemon?

You can, but it really brightens things up—try it!