Ham and Sweet Potato Soup
Serves: 10 cups of soup
  • 4 cups chopped cooked ham (trimmed of excess fat)
  • 2 & ½ cups chopped celery
  • 2 cups chopped carrots (about 5 carrots)
  • 4 cups leeks chopped (about 2 leeks)
  • 2 cloves garlic minced
  • 8 cups of low sodium chicken stock (two 32 oz boxes)
  • 2 cups water
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 1 tsp ground black pepper
  • 2 cups peeled and diced potato (about 1 medium sweet potato)
  • chopped fresh flat-leaf parsley for garnish
  1. In a large pot over medium heat, saute the ham until it begins to brown and release some fat and moisture into the pan, about three minutes.
  2. Add the carrots and celery and saute until they begin to soften, about four minutes.
  3. Add the leeks and saute until they begin to soften, about two minutes.
  4. Add the garlic and saute until fragrant, about one minute.
  5. Add the chicken stock, water, thyme, bay leaves, and ground black pepper. Stir, raise heat to high and boil.
  6. Lower heat and simmer mixture, uncovered for 50 minutes.
  7. Add sweet potatoes, raise heat and bring to a boil. Lower heat to simmer and cook until sweet potatoes can be pierced easily with a fork 15-20 minutes.
  8. Garnish with chopped parsley and serve!
Recipe by A Whole New Twist at https://awholenewtwist.com/ham-and-sweet-potato-soup/