Sweet Potato, Leek, and Ham Soup
- Number of Servings: 5
Ingredients
Olive oil-flavored cooking spray1 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 broth2 cups water1 (5-ounce) can evaporated fat-free milk $1/4 teaspoon freshly ground black pepperThinly sliced leek (optional)Thinly sliced green onions (optional)
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.
Note:
Prechopped sweet potato is now available in most grocery stores. If you're unable to find it, peel and cube two small sweet potatoes to measure about 3 cups.
Serving Size: 1 1/4 cups
Number of Servings: 5
Recipe submitted by SparkPeople user MCAETHAD.
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.
Note:
Prechopped sweet potato is now available in most grocery stores. If you're unable to find it, peel and cube two small sweet potatoes to measure about 3 cups.
Serving Size: 1 1/4 cups
Number of Servings: 5
Recipe submitted by SparkPeople user MCAETHAD.
Nutritional Info Amount Per Serving
- Calories: 198.6
- Total Fat: 4.4 g
- Cholesterol: 37.1 mg
- Sodium: 873.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 2.8 g
- Protein: 12.8 g
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