Recipe adapted from Cooking Light
- 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)
- 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.
- 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.
- 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.