Sweet Potato, Leek, and Ham Soup |
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Prep Time: 6 Minutes Cook Time: 28 Minutes |
Ready In: 34 Minutes Servings: 4 |
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This brightly colored soup is perfect for chilly fall evenings and is ready in just 40 minutes. Ingredients:
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) |
Directions:
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.
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.
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.
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