Sweet Potato, Potato, Leek, and Ham Soup recipe

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Ingredients

4 cups chicken broth
3 large Yukon Gold potatoes, peeled and cubed
3 large sweet potatoes, peeled and cubed
1 tablespoon vegetable oil
1 ½ cups chopped cooked ham
4 leeks, chopped
1 cup half-and-half
salt and ground black pepper to taste

Nutrition Info

344.7 calories
carbohydrate: 54.3 g
cholesterol: 25.4 mg
fat: 10.2 g
fiber: 7 g
protein: 10.3 g
saturatedFat: 4.2 g
servingSize: -
sodium: 444.1 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring chicken broth to a boil in a large Dutch oven. Add Yukon gold and sweet potatoes, bring back to a boil, and turn heat to medium-low. Simmer until tender, 10 to 20 minutes.

  2. Heat vegetable oil in a skillet over medium-high heat. Add ham, cook and stir for 2 minutes. Add leeks, cook and stir until leeks are soft, about 5-10 minutes. Do not allow the leeks to brown.

  3. Stir leek and ham mixture into potatoes and broth. Add half-and-half, season to taste with salt and ground black pepper.

Recipe Yield

8 servings

Recipe Note

This is a simple and delicious soup to make for one of those cold fall days. The leeks and sweet potatoes make it a bit sweet, and they mix perfectly with the ham. You can serve immediately or let simmer for a few minutes.

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