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Sweet Potato, Leek and Ham Soup

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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.

Prep Time: 6 minutes
Cook Time: 28 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)

Nutritional Information
Calories:193 (7% from fat)
Fat:1g (sat 0.2g,mono 0.0g,poly 0.1g)
Protein:15.5g
Carbohydrate:29.2g
Fiber:3.6g
Cholesterol:26mg
Iron:2mg
Sodium:625mg
Calcium:153mg

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Ingredients

  • Olive oil-flavored cooking spray
  • 1 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 broth
  • 2 cups water
  • 1 (5-ounce) can evaporated fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • Thinly sliced leek (optional)
  • Thinly sliced green onions (optional)

Details

Servings 4

Preparation

Step 1

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

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