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Ham and Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is absolutely amazing. It's a delicious #cheese soup featuring #ham & #sweetpotatoes. So perfect for cold, winter nights. #glutenfree

Ham and Sweet Potato Soup

Teresa Ambra
Ham and Sweet Potato Soup is utterly mouthwatering! This is a spectacular savory and delicious ham, cheese, and sweet potato soup. It's chocked full of veggies and perfect for cold, winter nights. Even your kids will rave over this wonderfully, sumptuous soup. Gluten free.
4.50 from 2 votes
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Main Dish, Pork Main Dish, Soups, Stews & Chowders
Cuisine Canadian
Servings 12
Calories 446 kcal

Equipment

  • 1 large Dutch Oven kettle, or stock pot with lid
  • 1 sharp knife to cut vegetables
  • 1 sauce pan
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle
  • 1 vegetable peeler

Ingredients
  

  • 5 cups chicken broth or homemade chicken stock
  • 1 medium sweet onion chopped
  • 1 leek green top removed, washed thoroughly and sliced or diced
  • 1 cup celery chopped
  • 1 cup carrots peeled and sliced
  • 2 large sweet potatoes peeled and cubed
  • 2 tsp. sea salt or kosher salt
  • 1/2 tsp. ground black pepper
  • 1 stick unsalted butter (1/2 cup)
  • 1/2 cup gluten free all-purpose flour (you can also use regular flour)
  • 1 quart half-and-half or heavy whipping cream
  • 1 lb. Monterey Jack cheese shredded or cheddar cheese, shredded (2 8-oz. bags)
  • 1/4 cup fresh parsley minced
  • 4 cups diced ham
  • 1 red, yellow or orange bell pepper chopped (I used one yellow and half of a green bell pepper)

Instructions
 

  • Pour chicken broth into a large Dutch oven.
  • Add onion, leek, celery, carrots, sweet potatoes and bell peppers and cook covered with lid over low to medium heat until veggies are tender – about 20-30 minutes.
  • In a separate sauce pan, melt butter.
  • Whisk in flour.
  • Slowly add half-and-half about ¼ cup at a time until all the half-and-half has been incorporated.
  • Stir in cheese and allow to thicken.
  • Add parsley, salt and pepper.
  • Stir to combine.
  • Add cheese sauce and ham to veggie/broth mixture.
  • Stir and heat through.

Notes

NOTE: I used Monterey Jack cheese because it was what I had on hand. Colby Jack or regular sharp cheddar cheese will work just as well.
 
 
NOTE: I used vegetable broth the first time I made this and the sauce ended up an ugly brown color. Chicken broth or homemade chicken stock is preferred.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 446kcalCarbohydrates: 25gProtein: 21gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 104mgSodium: 1503mgPotassium: 479mgFiber: 3gSugar: 9gVitamin A: 10916IUVitamin C: 25mgCalcium: 414mgIron: 2mg
Keyword cheese, gluten free, ham, soup, sweet potatoes
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