Sweet Potato, Leek, and Ham Soup

I made this soup with leftover ham but made some changes to the liquid. I used 2 cups of low-sodium chicken broth and 1 can of evaporated milk. The soup was the perfect consistency. I used an immersion blender to puree and that made it really easy. This would be just as good without the ham and could be served as a first course for a holiday dinner. Also, maybe a little cayenne pepper to add a little kick!

I sautee'd all veggies prior to adding to the base.  I did not bother to puree' the soup, as I like more texture.  I felt the soup came out very sweet, so I added some ground chipolte pepper and some fresh lemon juice to balance it out.  Yum!

The flavor turned out okay on this, but the leeks turned the puree a sickly green color; not at all the orange depicted.  I'm surprised nobody else had this problem.  Next time I would saute the ham and leeks together, then remove both before cooking (and pureeing) the sweet potatoes.  It's nothing spectacular but a good, quick winter soup to throw together when I have the ingredients on-hand.

Very tasty soup after it is doctored up with some spice. I added salt, curry, nutmeg, and chili powder.

I heart this soup. I double the leeks and cook the sweet potatoes a bit longer, but it's so good, it's worth the slightly extra time.

Very tasty recipe that I will definitely be making again! I added extra ham and sweet potatoes to make more.

I love this soup!! I used homemade veggie and chicken stock and plain yogurt instead of the milk. I used chipotle and nutmeg salt and pepper for seasoning. I fried some leeks and green onions dredged in cornstarch for garnish. I actually omitted the cheddar cheese...first time ever:>

Added nutmeg, chilli pepper and curry. Also instead of water and evaporated milk used 2cups skim milk and 5oz water. Topped with a little shredded cheese. Yum!

This recipe is flavorless. Spices needed.

This soup is great with a few tweaks. First, it needs more liquid; approximately 2 cups more. I initially used 3 cups of water with one Knorr chicken stock tub. I had to add another 1.5 cups of water because it was so thick. Second, I couldn't find leeks so I used half Vidalia onion and half green onion. I sauteed the veggies in my dutch oven for a few minutes; the yams were slightly browned and the Vidalia onion transparent. After pureeing, the flavour was good but needed something extra so I added a little slug of maple syrup, a bit of salt to taste, a half teaspoon of pureed chipotle pepper, a squeeze of lemon and some fresh ground pepper. Fast and delicious. I topped it with chopped green onion, served with some fresh sourdough and a salad. My kids loved it.

Loved this! Really easy and tasty. Great for rainy day indulgence without all the guilt.

Loved this! Would totally make it again. It was pretty easy and didn't take a lot of time to make, even with having to put it in the blender. I just used 2 sweet potatoes that I had at home instead of the pre-chopped ones from the freezer section. My husband and my picky 2yr old both liked it too! We had it with some garlic toast, yum!

Not a great amount of flavor, but good creamy texture. Reminded me of creamed chipped beef.

Great soup! Will make again. Kids and husband loved it. Add a pinch of nutmeg, curry powder and cayenne for more flavor. Blend one batch just barely to provide texture. Serve with green onions on top.

Great flavor and color. Texture is a little thick, thinned it down a little at the end. Added some cayenne pepper to kick it up a notch. Recommend adding the green onion (for added texture and flavor). Great soup to make the night before and brown bag to work, very satisfying. Will make often.

Great texture. I used some leftover spiral ham and two large yams; I also used two cups of skim milk instead of the water and evaporated milk. Tasted great. I ended up adding about a 1/2 cup of chicken broth at the end to thin it a bit, because it was really thick after blending. Great dinner with crescent rolls and a salad. Would probably also be good with Canadian bacon instead of ham

While this took me longer than the 6-minute prep time indicated, it was easy and delicious. Even a picky dinner guest gave it two thumbs up. I used an immersion hand blender instead of a regular blender. I would recommend topping it with the optional green onion to give it that little extra flavor it needed. Served with fresh, multi-grain bread. This is a great addition to my fall & winter soup recipes. I'll be making it again.

Very thick and yummy. Filling too. Loved the vegetable base. Great color for serving at a party.