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Ham & Sweet Potato Soup Recipe | Easy Leftover Ham Recipe

Ham and Sweet Potato Soup Recipe

Creamy, comforting, and cheesy Sweet Potato Soup packed with ham and veggies. The perfect recipe for leftover ham.

Blue: 11   Green: 11   Purple: 11   Freestyle: 9
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 300 kcal

Ingredients

FOR THE SOUP

  • 1 1/2 tablespoons olive oil divided
  • 1 cup diced cooked ham
  • 1 tablespoon butter
  • 1 yellow onion diced
  • 3 to 4 cups peeled and cubed sweet potatoes about 1/2-inch cubes
  • 2 carrots cut into rounds
  • 4 celery stalks sliced
  • 3 garlic cloves minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon fresh ground 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
  • 3/4 cup shredded cheddar cheese
  • chopped fresh parsley for garnish (optional)

Instructions

  1. Heat 1 tablespoon olive oil over medium-high heat in a Dutch oven or a large soup pot.
  2. Add diced ham and cook for 1 to 2 minutes, or until lightly browned on all sides. Remove from pot.
  3. Add remaining olive oil to the pot and 1 tablespoon butter; heat over medium-high heat until butter is melted.
  4. Stir in diced onions, sweet potatoes, carrots, and celery stalks; cook for 5 minutes, stirring frequently.
  5. Stir in garlic, basil, parsley, thyme, salt, and pepper; cook for 1 more minute.
  6. Add the chicken broth and bring to a boil; lower to a simmer and continue to cook for 10 to 12 minutes, or until vegetables are tender.

In the meantime, prepare the roux.

  1. Melt butter in a saucepan over medium-low heat.
  2. Whisk the flour into the butter with a fork.
  3. Cook and stir for 1 minute, or until the mixture is thickened.
  4. Slowly stir in the milk; stir until completely smooth.
  5. Continue to cook and stir for 4 minutes, or until mixture is thickened.
  6. Stir in the cheese until melted and smooth.
  7. Add ham back into the soup.

  8. Pour the roux into the soup and cook for 5 more minutes, or until heated through.
  9. Taste for seasonings and adjust accordingly.

  10. Ladle into soup bowls and garnish with parsley.

  11. Serve.

Recipe Notes

WW FREESTYLE POINTS: 9

Nutrition Facts
Ham and Sweet Potato Soup Recipe
Amount Per Serving (2 cups)
Calories 300 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Cholesterol 51mg17%
Sodium 648mg27%
Potassium 593mg17%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 7g8%
Protein 13g26%
Vitamin A 11105IU222%
Vitamin C 9.2mg11%
Calcium 192mg19%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.