Sweet Potato and Ham Soup

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Prep Time 5

Cook Time 20

Total Time 25

Author Brooke Burks

Ingredients

2 cups sweet potatoes peeled, cubed and cooked
2 tablespoons bacon grease
2 tablespoons butter
pinch salt
pinch pepper
pinch red pepper flakes
2 tablespoons all purpose flour
4 cups vegetable broth
1 tablespoon half and half
1/2 cup cheddar cheese grated
2 cups ham cooked and cubed or sliced

Instructions

For the Stove Top

Melt the butter and bacon grease in a heavy soup pot. Once the fat has melted, add salt, pepper and red pepper flakes and stir. Sprinkle in flour to make a paste. Cook at medium to high for about 1 minute to remove the flour taste. 
2 tablespoons bacon grease, 2 tablespoons butter, pinch salt, pinch pepper, pinch red pepper flakes, 2 tablespoons all purpose flour
Add in sweet potatoes and stir to coat with the roux mixture. Heat through and slowly add in vegetable broth. Whisk until it almost is as thick as you want it. Add in ham and heat through as it thickens. At the very end, right when it is almost as thick as you desire, add in the cheese and a splash of half and half. 
2 cups sweet potatoes, 4 cups vegetable broth, 1/2 cup cheddar cheese, 2 cups ham, 1 tablespoon half and half
Lower heat to simmer until cheese is melted and serve!

For the Instant Pot

Using the Saute function, melt the butter and bacon grease in the inner pot of the ECP. Once the fat has melted, add salt, pepper and red pepper flakes and stir. Sprinkle in flour to make a paste. Continue to cook for about 1 minute to remove the flour taste.
2 tablespoons bacon grease, 2 tablespoons butter, pinch salt, pinch pepper, pinch red pepper flakes, 2 tablespoons all purpose flour
Add in sweet potatoes and stir to coat with the roux mixture. Heat through and slowly add in vegetable broth. Whisk until it almost is as thick as you want it. Add in ham and stir to coat. Close the lid, seal the vent and set to manual or pressure cook for 5 minutes. Once cook time is done, allow pressure to naturally release. Open vent to release any remaining pressure and carefully open lid. Add in the cheese and a splash of half and half.
2 cups sweet potatoes, 4 cups vegetable broth, 1 tablespoon half and half, 2 cups ham, 1/2 cup cheddar cheese
Set to saute again until cheese is melted and serve!

Nutrition(All values are estimates only)

**If the soup ends up being thicker than you want, add a little water, about 1/4 of a cup at a time until it thins to your desired consistency.

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