Ham and Sweet Potato Soup

Ham and Sweet Potato Soup


"This is the best soup. I made to use up what I had on hand and it turned out delicious. My family loved it and it was a quick dinner."
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45 m servings 260 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 919 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
  2. Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
  3. Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 39
  1. 51 Ratings

Most helpful positive review

This is a very tasty soup, would not change a thing. Will make it again

Most helpful critical review

Just not that flavorful

Most helpful
Most positive
Least positive

This is a very tasty soup, would not change a thing. Will make it again

This soup was amazing. My husband is on his seconds now and said, "This is one of the best soups I have ever had," This coming from a man who usually responds when I ask him how something tastes...

Really, really very good! I added more spices because I can't help myself. Absolutely and keeper!

Wow, made this for family, it was amazing. Changed it a little, First I made 12 servings, 8 not enouph for seconds, yum. Second doubled everything and tripled the ham, also added 2 cans of white...

Excellent! Only thing I did different was I made it in the slow cooker on low for 8 hours and added more veggies. For the last hour or an additional hour, you add your milk mixture and turn sl...

I used some of my homemade pesto rather than the dry basil and parsley. I also omitted the milk and flour because my husband isn't fond of cream soups. It was wonderful and very simple to make. ...

Used a left over piece of kielbasa and no parsley flakes because I didn't have any. 2% milk. I make a lot of soup, usually just by cleaning out the fridge so following a recipe was different for...

So, my problems with this were absolutely my fault - word to the wise, don't stray too far from the veggie proportions here. I tend to wing it when I cook, and I added a lot more veggies than we...

I served this soup to a group of about 80 clergy and church staff who raved about it and requested the recipe. I only took a quick taste test before feeding it to the masses, but I would say it...

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