Ham and Sweet Potato Soup
Ham and Sweet Potato Soup turns cooked ham into a creamy, smoky, vegetable-rich dinner that feels cozy, fills the bowl, and keeps the grocery bill low.
This soup is hearty without feeling heavy. Sweet potatoes melt into the broth, white beans add body, and a splash of cream pulls everything together. It is a smart way to use leftover ham, but it tastes good enough to make on purpose.
Why You’ll Love This Recipe
- Cozy and creamy: The sweet potatoes soften into the broth and give the soup a naturally silky texture.
- Smoky and savory: Cooked ham and smoked paprika add deep flavor with very little work.
- Budget smart: Beans stretch the ham and make the soup filling for four generous servings.
- Simple one pot cooking: Everything simmers in one pot, so cleanup stays easy.
Fabian’s Budget & Health Tip: Use ham ends, leftover holiday ham, or a small pack of diced ham from the deli counter. White beans help stretch the meat, add fiber, and make each bowl more satisfying without raising the cost.
Ingredients (Serves 4)
- 1 tablespoon olive oil or butter, optional for sautéing (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 160 g)
- 2 celery stalks, diced (about 100 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium sweet potatoes, peeled and cut into small cubes (about 1 1/2 pounds or 680 g)
- 2 cups cooked ham, diced (about 280 g)
- 1 can white beans, drained and rinsed (15 ounces or 425 g)
- 6 cups chicken broth (1.4 liters)
- 1 teaspoon dried thyme (about 1 g)
- 1/2 teaspoon smoked paprika (about 1 g)
- 1/2 cup cream (120 ml)
- Salt, to taste
- Black pepper, to taste
Step-by-Step Instructions
1. Sauté the Aromatics
Warm the oil or butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots start to soften.
Add the garlic and cook for 30 to 60 seconds. Stop when the garlic smells warm and savory. Do not let it brown too much, because burned garlic can taste sharp.
2. Add the Sweet Potatoes, Ham, Beans, and Broth
Stir in the sweet potatoes, diced ham, white beans, chicken broth, thyme, and smoked paprika. Scrape the bottom of the pot as the broth goes in so all the sweet flavor from the sautéed vegetables mixes into the soup.
3. Simmer Until Tender
Bring the pot to a gentle boil, then lower the heat to a steady simmer. Cook for 18 to 22 minutes, or until the sweet potatoes are soft enough to pierce with a fork. The broth should smell smoky and slightly sweet, and the ham should look plump around the edges.
4. Stir in the Cream
Turn the heat to low. Stir in the cream and let the soup warm for 2 to 3 minutes. Do not boil hard after adding the cream. A gentle heat keeps the soup smooth.
5. Season and Serve
Taste the soup before adding much salt. Ham and broth can both be salty. Add black pepper and a small pinch of salt at a time until the flavors taste balanced. If you like a thicker soup, lightly mash a few sweet potato cubes and beans against the side of the pot.
Expert Troubleshooting & FAQs
Can I use leftover ham?
Yes. Leftover cooked ham works perfectly. Dice it small so every spoonful gets a little smoky, salty flavor.
Why is my soup too salty?
Ham and chicken broth can add a lot of salt. Use low sodium broth if you have it. If the soup tastes too salty, add a splash of water, more cream, or another can of drained white beans.
Can I make this soup without cream?
Yes. You can skip the cream, or use milk, half and half, or unsweetened evaporated milk. For a thicker creamy texture without dairy, mash some of the beans and sweet potatoes into the broth.
How do I keep the sweet potatoes from getting mushy?
Cut the sweet potatoes into even cubes and simmer gently. Start checking them at 18 minutes. They should be tender, but still hold their shape when stirred.
Can I freeze Ham and Sweet Potato Soup?
Yes, but freeze it before adding the cream if possible. Cream can separate after freezing. Reheat the soup gently, then stir in fresh cream at the end.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will change based on your ham, broth, and cream.
- Calories: about 430
- Protein: about 25 g
- Carbs: about 49 g
- Fats: about 16 g
Ham and Sweet Potato Soup
Ingredients
- 1 tablespoon olive oil or butter, optional for sautéing (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 160 g)
- 2 celery stalks, diced (about 100 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium sweet potatoes, peeled and cut into small cubes (about 1 1/2 pounds or 680 g)
- 2 cups cooked ham, diced (about 280 g)
- 1 can white beans, drained and rinsed (15 ounces or 425 g)
- 6 cups chicken broth (1.4 liters)
- 1 teaspoon dried thyme (about 1 g)
- 1/2 teaspoon smoked paprika (about 1 g)
- 1/2 cup cream (120 ml)
- Salt, to taste
- Black pepper, to taste
Instructions
- 1. Sauté the Aromatics. Warm the oil or butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots start to soften. Add the garlic and cook for 30 to 60 seconds. Stop when the garlic smells warm and savory. Do not let it brown too much, because burned garlic can taste sharp.
- 2. Add the Sweet Potatoes, Ham, Beans, and Broth. Stir in the sweet potatoes, diced ham, white beans, chicken broth, thyme, and smoked paprika. Scrape the bottom of the pot as the broth goes in so all the sweet flavor from the sautéed vegetables mixes into the soup.
- 3. Simmer Until Tender. Bring the pot to a gentle boil, then lower the heat to a steady simmer. Cook for 18 to 22 minutes, or until the sweet potatoes are soft enough to pierce with a fork. The broth should smell smoky and slightly sweet, and the ham should look plump around the edges.
- 4. Stir in the Cream. Turn the heat to low. Stir in the cream and let the soup warm for 2 to 3 minutes. Do not boil hard after adding the cream. A gentle heat keeps the soup smooth.
- 5. Season and Serve. Taste the soup before adding much salt. Ham and broth can both be salty. Add black pepper and a small pinch of salt at a time until the flavors taste balanced. If you like a thicker soup, lightly mash a few sweet potato cubes and beans against the side of the pot.
