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Creamy Ham and Sweet Potato Soup

I love that the creaminess in this soup does not come from cream! 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 medium onion, chopped

  • 2 medium sweet potatoes, finely diced

  • 2 c celery, diced

  • ¼ c olive oil

  • 6 c water or chicken stock, divided

  • 1 cup chopped red bell pepper

  • 8 oz chopped ham

  • 1 tsp dill weed

  • Salt and pepper, to taste


  1. In a large pot, sauté onion in olive oil until golden.
  2. Add sweet potatoes, celery, and 3 c water or stock (if using water, add ½ tsp salt). Bring to a boil, cover, and reduce to simmer. Begin checking after 10 minutes and remove from heat when vegetables are tender.
  3. Scoop half of the sweet potato-celery-onion mixture into a food processor or blender and puree (or scoop into a bowl and use an immersion blender) with ¼ c olive oil. Scrape back into pot.
  4. Stir in bell pepper, ham, dill, and remaining 3 c water or stock. Heat over medium heat and bring to gentle simmer (don’t boil). Add salt and pepper to taste.
  5. Cook gently for 5 minutes then serve.
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