Sweet Potato, Leek, and Ham Soup

Name: Sweet Potato, Leek, and Ham Soup
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters diced cooked ham (such as Cumberland Gap); 142 grams evaporated fat-free milk; 237 milliliters fat-free, less-sodium chicken broth; 355 milliliters sliced leek (about 1 large); 710 milliliters refrigerated cubed peeled sweet potato (such as Glory); 473 milliliters water

Sweet Potato, Leek, and Ham Soup takes about 34 minutes from beginning to end. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 187 calories, 10g of protein, and 4g of fat each. It can be enjoyed any time, but it is especially good for Autumn. Only Head to the store and pick up water, leek, less-sodium chicken broth, and a few other things to make it today. It works well as a soup. It is a good option if you're following a gluten free diet.

Instructions

Heat a large Dutch oven over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Dutch Oven

Frying Pan

Add ham; cook 3 to 4 minutes or until browned, stirring frequently.

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Ham

Remove ham from pan; set aside.

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Ham

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Frying Pan

Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally.

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Cooking Spray

Leek

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Frying Pan

Add 2 tablespoons water to pan, if needed, to prevent burning.

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Water

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Frying Pan

Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender.

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Sweet Potato

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Frying Pan

Place half of potato mixture in a blender or food processor.

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Potato

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Food Processor

Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth.

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Blender

Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham.

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Soup