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Sweet Potato, Leek, and Ham Soup

Sweet Potato, Leek, and Ham Soup


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Yield

4 servings (serving size: about 1 1/4 cups)

This brightly colored soup is perfect for chilly fall evenings and is ready in just 40 minutes.

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)

Nutritional Information

  • Calories 193
  • Caloriesfromfat 7%
  • Fat 1g
  • Satfat 0.2g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 15.5g
  • Carbohydrate 29.2g
  • Fiber 3.6g
  • Cholesterol 26mg
  • Iron 2mg
  • Sodium 625mg
  • Calcium 153mg

How to Make It

Step 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.

Step 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.

Step 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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