This brightly colored soup is perfect for chilly fall evenings and is ready in just 40 minutes.
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)
How to Make It
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.
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.
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.
Prechopped sweet potato is now available in most grocery stores. If you're unable to find it, peel and cube two small sweet potatoes to measure about 3 cups.
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