Best Sweet Potato And Ham Soup Recipes

SWEET POTATO, POTATO, LEEK, AND HAM SOUP

Steps:

• Bring chicken broth to a boil in a large Dutch oven. Add Yukon gold and sweet potatoes, bring back to a boil, and turn heat to medium-low. Simmer until tender, 10 to 20 minutes.
• Heat vegetable oil in a skillet over medium-high heat. Add ham; cook and stir for 2 minutes. Add leeks; cook and stir until leeks are soft, about 5-10 minutes. Do not allow the leeks to brown.
• Stir leek and ham mixture into potatoes and broth. Add half-and-half; season to taste with salt and ground black pepper.

BROCCOLI, HAM, AND SWEET POTATO SOUP

Steps:

• Heat oil in a large pot or Dutch oven and cook onion until starting to soften, 2 to 3 minutes. Add sweet potato and garlic; cook until fragrant, about 1 minute. Add water, ham, and bouillon cubes; bring to a boil. Boil for 3 to 4 minutes. Add broccoli and until it reaches your desired tenderness, 4 to 5 minutes.
• Meanwhile, bring a large pot of unsalted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta and add to the soup. Serve immediately.

HAM AND SWEET POTATO SOUP

Steps:

• Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
• Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
• Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.

SWEET POTATO AND HAM SOUP

Steps:

• In a large stockpot, heat olive oil over medium high heat. Add celery and onion. Saute until onions begin to become translucent. Add cumin, oregano, garlic, chili powder, black pepper, and salt. Saute for another five minutes, then add broth and sweet potatoes. Bring to a boil, then reduce heat to simmer for an hour. Using an immersion blender, puree thoroughly until smooth. Add 1 ½ cups of the yogurt. Using a whisk, mix until the yogurt is incorporated. Simmer for 15 minutes, then using an immersion blender, puree soup until smooth. Add the ham. Serve garnished with a dollop of yogurt and a pinch of scallions.