Ham, Cheese & Potato Soup with Honey Mustard Pear-Spinach Salad

Directions

1. Wash and dry all produce as needed, setting aside the spinach if it isn’t pre-washed.
2. Quarter the potatoes and slice them thinly; transfer to a medium bowl and set aside.
3. Set a medium saucepan over medium heat to warm.
4. Peel and dice the onion into small pieces.
5. Melt a knob of butter in the pan, then add onion with Italian seasoning and a pinch of salt; cook until softened, about 2–3 minutes.
6. Stir in the potatoes and broth; bring to a gentle simmer.
7. Meanwhile, dice the ham into small cubes.
8. When the soup simmers, add the ham and continue to simmer until the potatoes are fork-tender, about 8–10 minutes.
9. Quarter, core, and thinly slice the pear; place in the reserved bowl.
10. When the potatoes are tender, stir in the cream and shredded cheese; cook until melted and warmed through, 1–2 minutes more.
11. Add the spinach and honey mustard dressing to the pear bowl and toss to combine the salad, then divide the soup into bowls and serve with the salad on the side.