Ham and Sweet Potato Soup Recipe

Creamy, comforting, and cheesy Sweet Potato Soup packed with ham and veggies. It’s a simple and delicious soup full of textures and flavor, and it’s the perfect recipe for leftover ham.

Despite tasting like it’s been simmering for hours, this Ham and Sweet Potato Soup is ready in under an hour. I’d love to have soup every night in winter, but with kids around clamoring for chicken nuggets and fries, it’s not always an option. However, with the chilly season here and the Holidays around the corner, this hearty, veggie-filled soup is a perfect way to enjoy those festive leftovers. On these chilly evenings, nothing beats curling up with a bowl of warm soup, whether it’s a creamy Cauliflower Cheese Soup, a hearty Turkey Soup, or the comforting Gnocchi Zuppa Toscana.

Why We Love This Soup

• Comfort Food: The combination of sweet potatoes and ham is delicious and perfect for cozy meals.
• Quick: This soup is quick to prepare, taking just a little over 30 minutes, making it ideal for busy days.
• Great for Leftovers: This recipe is an excellent way to utilize leftover ham, offering a tasty solution for post-holiday meals.

Ham And Sweet Potato Soup Ingredients

• Olive Oil & Butter: For sautéing.
• Diced Cooked Ham: I used 1 cup.
• Onion & Garlic
• Sweet Potatoes, peeled and cubed. You’ll need 3 to 4 cups.
• Carrots & Celery: Contribute a mild, sweet, fresh flavor.
• Dried Basil, Parsley, Thyme: A blend of herbs for depth of flavor.
• Salt and Pepper
• Chicken Broth
• All-Purpose Flour (for roux): Thickens the soup, giving it a creamy texture.
• Milk (for roux): Adds creaminess to the roux and the soup.
• Shredded Cheddar Cheese: Brings a creamy, cheesy richness.

How To Make Ham And Sweet Potato Soup

1. Cook the Ham: Heat a tablespoon of olive oil and brown the diced ham in a soup pot, then remove it and set aside.
2. Sauté the Veggies: In the same pot, add oil and butter. Sauté onions, sweet potatoes, carrots, and celery.
3. Add Seasonings: Mix in garlic, basil, parsley, thyme, salt, and pepper; cook briefly.
4. Simmer: Pour in chicken broth, bring to a boil, then simmer until vegetables are tender.
5. Roux: Melt butter in a saucepan, whisk in the flour, then the milk, cooking until thickened. Stir in the cheese.
6. Combine: Add ham back to the soup, then pour in the roux. Cook until heated through and serve.

Serving Suggestions

Slurp up and realize that sweet potatoes and ham were made for each other! Serve this rich and filling soup with Bacon and Eggs Asparagus Salad or my Salmon Cobb Salad with Spinach and Feta. Add a slice of warm Cornbread and a side of Oven Roasted Brussel Sprouts, too.

Storing Leftovers

Transfer cooled soup to an airtight container and keep in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, defrost in the fridge overnight, then add the soup to a saucepan and reheat over medium heat. Add broth or milk, a few tablespoons at a time, until desired consistency.

Delicious Potato Soup Recipes

• Lighter Loaded Baked Potato Soup
• Smoked Sausage, Kale and Potato Soup
• Cream of Broccoli and Potato Soup
• Parsnip and Potato Soup
• Slow Cooker Leek and Potato Soup

ENJOY!

Ham and Sweet Potato Soup Recipe

Katerina | Diethood

This Ham and Sweet Potato Soup is a comforting blend of creamy, cheesy richness, packed with savory ham and tender sweet potatoes, and makes for a hearty, flavorful meal.

4.75 from 4 votes

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Servings : 6 servings

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

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For the Soup

• ▢ 2 tablespoons olive oil, divided
• ▢ 1 cup diced cooked ham
• ▢ 1 tablespoon butter
• ▢ 1 small yellow onion, diced
• ▢ 3 to 4 cups peeled and cubed sweet potatoes, about 1/2-inch cubes
• ▢ 2 carrots, cut into rounds
• ▢ 4 ribs celery, sliced
• ▢ 3 cloves garlic, minced
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried parsley
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon salt, or to taste
• ▢ ½ teaspoon fresh ground black pepper, or to taste
• ▢ 5 to 6 cups low sodium chicken broth

For the Roux

• ▢ 4 tablespoons butter
• ▢ 4 tablespoons all-purpose flour
• ▢ 2 cups milk
• ▢ ¾ cup shredded cheddar cheese
• ▢ chopped fresh parsley, for garnish, optional

Instructions

 

• Heat 1 tablespoon olive oil over medium-high heat in a Dutch oven or a large soup pot. Add the diced ham to the heated oil and cook for 1 to 2 minutes or until lightly browned on all sides. Remove it from the pot and set aside.
• Add the remaining olive oil to the pot and 1 tablespoon butter; cook over medium-high heat until butter is melted.
• Stir in the diced onions, chopped sweet potatoes, carrots, and celery; cook for 5 minutes, stirring frequently.
• Stir in garlic, basil, parsley, thyme, salt, and pepper; cook for 1 more minute.
• Add the chicken broth and bring to a boil; lower to a simmer and continue to cook for 10 to 12 minutes or until the vegetables are tender.
• In the meantime, make the roux and melt the butter in a saucepan over medium-low heat. Whisk the flour into the butter with a fork.
• Cook and stir for 1 minute, or until the mixture is thickened.
• Slowly stir in the milk and stir until completely smooth. Continue to cook and stir for 4 minutes, or until mixture is thickened. Stir in the cheese until melted and smooth.
• Add the ham back into the soup, then, pour the roux into the soup, and cook for 5 more minutes or until heated through.
• Taste for seasonings and adjust accordingly.
• Ladle the soup into bowls, garnish with parsley, and serve.

Equipment

• Measuring Cups and Spoons
• Chef Knife
• Dutch Oven
• Saucepan

Notes

• Cut the vegetables into uniform pieces for even cooking.
• Browning the ham enhances its flavor.
• Cook the roux on medium-low heat to avoid burning.
• Substitute the ham with cooked bacon, sausage, or chicken.
• Stir in a pinch of cayenne pepper or smoked paprika for some heat.
• Add other veggies like spinach, kale, or corn.

Nutrition

Serving: 2 cups | Calories: 386 kcal | Carbohydrates: 28 g | Protein: 16 g | Fat: 24 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.4 g | Cholesterol: 63 mg | Sodium: 742 mg | Potassium: 752 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 13522 IU | Vitamin C: 9 mg | Calcium: 262 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup

Cuisine: American

Keyword: ham recipes, holiday soup recipe, leftovers, potato soup, sweet potatoes

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