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Sweet Potato, Leek, and Ham Soup

Photo: Oxmoor House
Prep time 6 mins
Cook time 28 mins
Yield

4 servings (serving size: about 1 1/4 cups)

This brightly colored soup is perfect for chilly fall evenings and is ready in just 40 minutes. 

Ingredients

  • Olive oil-flavored cooking spray
  • 1 cup diced cooked ham (such as Cumberland Gap)
  • 1 1/2 cups sliced leek (about 1 large)
  • 2 tablespoons water (optional)
  • 3 cups refrigerated cubed peeled sweet potato (such as Glory)
  • 1 cup fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 (5-ounce) can evaporated fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • Thinly sliced leek (optional)
  • Thinly sliced green onions (optional)

Nutrition Information

  • calories 193
  • caloriesfromfat 7 %
  • fat 1 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 15.5 g
  • carbohydrate 29.2 g
  • fiber 3.6 g
  • cholesterol 26 mg
  • iron 2 mg
  • sodium 625 mg
  • calcium 153 mg

How to Make It

  1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.

  2. Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.

  3. 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. Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. 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. Garnish with sliced leek and onions, if desired.

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