If you have any leftover fresh sweet potatoes and cooked ham from your Thanksgiving feast, try this yummy and quick recipe! Serve with a crusty multi-grain roll to dip into the creamy soup.
1 cup diced cooked ham
1 1/2 cups sliced leek (about 1 large)
2 Tbsp water (if needed.. see directions)
3 cups cubed peeled sweet potato (about 2 small/medium)
cayenne pepper, as desired
1 cup chicken broth
2 cups water
1 (5-oz) can evaporated fat-free milk
1/4 tsp freshly ground black pepper
thinly sliced leek and thinly sliced green onions (for garnish)
1. Heat a large dutch oven over medium heat. Coat pan with cooking spray. Add ham and cook 3-4 minutes or until browned, stirring frequently. Remove ham from pan and set aside.
2. Add leek to pan and coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. If needed, add water to pan to prevent burning.
3. Add sweet potato and next 5 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.
4. 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.
5. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls and top evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.
Yield: 4 servings (193 calories, 1 g total fat, 0.2 g saturated fat, 15.5 g protein, 29.2 g carbohydrate, 3.6 g fiber, 26 mg cholesterol)
Cooking Light, Oxmoor House 2009