Ham & Sweet Potato Soup

Easy to prepare and packed with nutrients, this creamy ham and sweet potato soup will warm up any chilly evening!

Prep:
15
minutes
Cook:
50
minutes
TOtal:
70
minutes

Ingredients

  • Olive oil
  • 1 lb. carrots, diced
  • 4-6  stalks of celery, diced
  • 1 large onion, diced
  • 3 sweet potatoes, peeled & diced
  • Salt and pepper
  • 2 cloves of garlic, minced
  • 8 c. low-sodium broth
  • 1 1/2 lb. diced ham
  • 1 - 1 1/2 c. shredded cheese
  • 1/2 tsp. chili powder
  • Optional: scallions, cilantro, parsley

Instructions

  1. Optional Step: Sauté half of the carrots and celery in 1 Tbsp. of olive oil over medium-high heat for 4-7 minutes. Season with salt and pepper. Set aside. Add back to the soup before serving, if you want a chunkier soup.
  2. In a large pot or Dutch oven, sauté the carrots, celery, and onion with 2-3 Tbsp. of olive oil over medium-high heat for 4-7 minutes. Add the sweet potatoes and season with salt and pepper. Next, add the broth. Cover and cook for 30-45 minutes, until veggies are very fork tender. Turn off the stove and allow to cool for a few minutes. Then, use an immersion blender to create a smooth soup.
  3. Stir in the sautéed veggies, ham, cheese, and chili powder. Soup will continue to thicken after sitting and being refrigerated.
  4. Garnish with scallions, cilantro, or parsley.