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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan cook onion, garlic, salt, and pepper in hot oil over medium heat for 3 to 4 minutes or until onion is tender. Add 3 cups of the chicken stock and the potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender.
Meanwhile, in a food processor or blender combine half of the spinach, rosemary, and 1/2 cup of the remaining stock. Cover and process or blend until smooth. Add blended spinach mixture to the saucepan. Repeat with remaining spinach, rosemary, and 1/2 cup stock; add to saucepan. Whisk yogurt into mixture in saucepan until combined. Stir in ham and heat through (do not boil). Ladle into bowls and top each serving with almonds.