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. 

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

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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Ratings & Reviews

categaudet's Review

JanineC
December 12, 2011
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.

kdmccrayz's Review

kdmccrayz
October 02, 2009
Very thick and yummy. Filling too. Loved the vegetable base. Great color for serving at a party.

Great with a few additions!

categaudet
February 09, 2017
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!

Good but not pretty

DrAmanda
December 13, 2016
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.

dcous52's Review

Amhaasy81
January 08, 2014
Very tasty soup after it is doctored up with some spice. I added salt, curry, nutmeg, and chili powder.

rachrevisky's Review

rachrevisky
February 24, 2013
N/A

PartORD's Review

bnobsOMG
February 06, 2013
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.

Phoebegetsfit's Review

Sarah417k
January 27, 2013
Very tasty recipe that I will definitely be making again! I added extra ham and sweet potatoes to make more.

yumsville's Review

yumsville
February 15, 2012
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:>

MargoMcHugh1's Review

MargoMcHugh1
December 29, 2011
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!