Instructions: In a 3-quart or large electric slow cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white pepper, and broth. Cover and cook at low setting until ham hock and potatoes are very tender when pierced (8 to 8 1/2 hours).

Lift out ham hock and let stand until cool enough to handle. Meanwhile, remove about 1 cup of the potatoes with a little of the broth; whirl in a blender or food processor until pureed. Return puree to cooker.

In a small bowl, mix cornstarch and cream; blend into potato mixture. Increase cooker heat setting to high. Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup. cover and cook, stirring 2 or 3 times, for 20 more minutes. Garnish with dill sprigs, if desired.

This recipe yields 4 to 6 servings.

Comments: Small bowls of the creamy potato soup make an inviting first course. Offer more generous servings as a casual supper entree, perhaps with crusty rye or other whole-grain bread and a marinated cucumber salad.

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