A warming winter soup, packed with delicious vegetables and ham, this is a paleo friendly recipe that’s perfect for a chilly evening.
This is one of those recipes where I really didn’t feel like cooking the meal I had planned, and I was too lazy to go to the grocery store, so I scrounged through my kitchen and threw a bunch of stuff into a pot, and voila, soup!
Just be sure to rinse them well because they tend to be sandy. After I trim off the white root, the green ends, and then chop them, I stir them around in a bowl full of water and let them sit for a while. 
When I’m ready to use them, I fish the chopped leeks out, being careful to not disturb the sand that had dropped to the bottom of the bowl.
I used leftover ham that I had in my freezer.
In the past, I would have made ham and bean soup, but I avoid beans these days. In addition to the whole “musical fruit” thing, they really don’t agree with me, and they are certainly not part of any ancestral diet. It turns out, that I like Ham and Sweet Potato Soup even better.
I have made this recipe twice, the first time I used sweet Hannah sweet potatoes, which have white flesh. This soup freezes beautifully, so it is also a wonderful make-ahead meal.
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Fall Ham and Sweet Potato Soup
- Total Time: 90 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Hearty and warming, this paleo-friendly soup is perfect for chilly evenings. Packed with ham and root vegetables, its a simple yet satisfying meal.
Ingredients
- 4 cups (950 ml) chopped cooked ham
- 2.5 cups (590 ml) chopped celery
- 2 cups (470 ml) chopped carrots
- 4 cups (950 ml) chopped leeks
- 2 cloves garlic minced
- 8 cups (1900 ml) low sodium chicken stock
- 2 cups (470 ml) water
- 1 tsp dried thyme
- 2 dried bay leaves
- 1 tsp ground black pepper
- 2 cups (470 ml) peeled and diced potato
- chopped fresh flat-leaf parsley
Instructions
- In a large pot over medium heat, saute the ham until it begins to brown and release some fat and moisture, about three minutes.
- Add the carrots and celery and saute until they begin to soften, about four minutes.
- Add the leeks and saute until they begin to soften, about two minutes.
- Add the garlic and saute until fragrant, about one minute.
- Add the chicken stock, water, thyme, bay leaves, and ground black pepper. Stir, raise heat to high and boil.
- Lower heat and simmer the mixture uncovered for 50 minutes.
- Add sweet potatoes, raise heat and bring to a boil. Lower heat to simmer and cook until sweet potatoes can be pierced easily with a fork, 15-20 minutes.
- Garnish with chopped parsley and serve.
Notes
- For a richer flavor, use bone-in ham hock instead of pre-cooked ham, and simmer it with the vegetables for the first 30 minutes before removing.
- If you don’t have leeks, substitute with an equal amount of yellow onion for a similar savory flavor.
- To make this soup ahead, cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 60
Frequently Asked Questions
How do I properly clean leeks for the Fall Ham and Sweet Potato Soup?
Trim off the white root and green ends, then chop the leeks and soak them in a bowl of water, letting them sit for a while to allow the sand to settle. Carefully fish the chopped leeks out without disturbing the sand at the bottom.
What type of sweet potatoes work best for this soup?
You can use sweet Hannah sweet potatoes, which have white flesh, or other varieties like orange-fleshed sweet potatoes, as they both add a nice flavor to the soup.
Can I use fresh ham instead of leftover ham in this recipe?
Yes, you can use fresh ham, but you’ll need to adjust the cooking time to ensure it cooks through properly before adding the other ingredients.
