January 4, 2024

Sweet Potato and Ham Soup

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Let’s start this new year with a nutritious bowl of Sweet Potato and Ham Soup. It’s a bit chilly here – FINALLY and nothing is better on a cold day than a hearty bowl of soup. I’m always on the hunt for good recipes and this recipe didn’t disappoint.

First, the Sweet potatoes adds a natural sweetness and adds a unique flavor profile, while the ham provides a salty, smokey flavor and texture. It’s a fantastic combination.

Indulge in the warmth and flavor of Sweet Potato and Ham Soup this winter. Not only does this dish offer a delightful culinary experience, but it also brings together the nutritional benefits of sweet potatoes and the savory goodness of ham. Try out the recipe, and treat yourself to a heartwarming bowl of comfort that’s as good for your taste buds as it is for your health.

Sweet Potato and Ham Soup

You should give this recipe a Try and treat yourself to a heartwarming bowl of comfort that's as good for your taste buds as it is for your health.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Soup

Cuisine American

Ingredients

6 cups chicken stock
3 ½ cups peeled and diced sweet potatoes
1-1/4 cup diced cooked ham
1/3 cup diced celery
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper or red
1/2 cup chopped carrot
1/2 cup corn
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried parsley flakes or 2 Tablespoons fresh parsley
1 teaspoon ground black pepper or to taste
½ teaspoon salt or to taste
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
1-1/4 cups shredded Cheddar cheese I use Tillamook sharp White Cheddar

Instructions

Melt butter over medium-low in stockpot. Add celery, onion and bell pepper. Saute about 2-3 minutes. Add garlic and Saute 1 minute more. Sprinkle flour over the sautéed veggies and cook for 2-3 minutes more stirring continuously.
Combine chicken stock, sweet potatoes, ham and corn in the stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir carrots, basil, parsley flakes, black pepper, and salt into soup. Simmer until carrots are tinder, 5 to 10 minutes.
Slowly stir milk into stockpot until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes.
Stir Cheddar cheese into soup until melted and smooth and heated through, about 5 minutes.
Garnish with fresh Basil or Parsley. Serve with garlic bread sticks.