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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.

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Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 300 kcal



  • 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


  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 3/4 cup shredded cheddar cheese
  • chopped fresh parsley for garnish (optional)


  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


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.