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.
Course Main Dish, Pork Main Dish, Soups, Stews & Chowders
Cuisine Canadian
Servings 12
Calories 446kcal
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
5cupschicken brothor homemade chicken stock
1mediumsweet onionchopped
1leekgreen top removed, washed thoroughly and sliced or diced
1cupcelerychopped
1cupcarrotspeeled and sliced
2largesweet potatoespeeled and cubed
2tsp.sea saltor kosher salt
1/2tsp.ground black pepper
1stickunsalted butter(1/2 cup)
1/2cupgluten free all-purpose flour(you can also use regular flour)
1quarthalf-and-halfor heavy whipping cream
1lb.Monterey Jack cheeseshredded or cheddar cheese, shredded (2 8-oz. bags)
1/4cupfresh parsleyminced
4cupsdiced ham
1red, yellow or orange bell pepperchopped (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.