Sweet Potato and Ham Soup the Editors of Publications International, Ltd.
Sweet Potato and Ham Soup
Makes 6 servings
|1||tablespoon butter or margarine|
|1||small leek, sliced|
|1||clove garlic, minced|
|1/2||pound ham, cut into 1/2-inch cubes|
|2||medium sweet potatoes, peeled and cut into 3/4-inch cubes|
|4||cups reduced-sodium chicken broth|
|1/2||teaspoon dried thyme leaves|
|2||ounces fresh spinach, rinsed, stemmed and coarsely chopped|
- Melt butter in large saucepan over medium heat. Add leek and garlic. Cook and stir until leek is tender.
- Add ham, sweet potatoes, chicken broth and thyme to saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cook 10 minutes or until sweet potatoes are tender.
- Stir spinach into soup. Simmer, uncovered, 2 minutes more or until spinach is wilted. Serve immediately.
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