Sweet Potato, Potato, Leek, and Ham Soup

This is a simple and delicious soup to make for one of those cold fall days. The leeks and sweet potatoes make it a bit sweet, and they mix perfectly with the ham. You can serve immediately or let simmer for a few minutes.

Step: 1

Bring chicken broth to a boil in a large Dutch oven. Add Yukon gold and sweet potatoes, bring back to a boil, and turn heat to medium-low. Simmer until tender, 10 to 20 minutes.

Step: 2

Heat vegetable oil in a skillet over medium-high heat. Add ham; cook and stir for 2 minutes. Add leeks; cook and stir until leeks are soft, about 5-10 minutes. Do not allow the leeks to brown.

Step: 3

Stir leek and ham mixture into potatoes and broth. Add half-and-half; season to taste with salt and ground black pepper.

Per Serving: 345 calories; protein 10.3g; carbohydrates 54.3g; fat 10.2g; cholesterol 25.4mg; sodium 444.1mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.