ham & sweet potato soup.
This soup. Ohhh my gosh this soup. The first time I made it, I followed the original recipe to a tee, with the exception of using spam instead of ham. I realized that it was delicious, but also incredibly salty. Since then I have made it two more times, and this last batch using leftover ham from Easter came out especially delicious. The original recipe calls for leeks, but I forgot to grab a leek at the market and opted to using a boring old onion instead. Boring? No way! It added a certain sweetness to the soup I hadn’t tasted before; paired with the sweetness of the evaporated milk & yams and the salty meat, the soup was just right.
Ham & Sweet Potato Soup- adapted from Cooking Light
Non-stick cooking spray or olive oil
2 cups cooked ham, diced into bite-sized pieces
1 white onion, chopped
3 medium-sized sweet potatoes or yams, peeled & diced
3 cups water
1 cube of vegetable or chicken bullion
1 15-oz can of evaporated milk
Black pepper to taste
Chopped green onions for garnish
Heat a large soup pot with olive oil or cooking spray over medium heat and add diced ham. Lower heat and allow ham to brown a bit, stirring frequently, about five to ten minutes. Remove ham bits with a slotted spoon and set aside in a separate container covered with foil to keep warm.
Add onions to pot and cook a few minutes, until tender. Add a bit more cooling spray or olive oil if needed. Scrape up browned bits from ham so that they continue to brown with the onions. Once onions are tender, add sweet potato, water, bullion, evaporated milk, and a few shakes of black pepper. Raise heat to bring to a boil, then lower heat, stirring occasionally. Allow to cook, about 15 minutes, until potatoes are soft. Remove from heat.
Blend soup with an immersion blender or blend in a standard blender in batches until soup is nice & smooth. Stir in ham & serve immediately with green onion garnish.