healthy recipe no. 2

Sweet Potato, Leek and Ham Soup

(from Cooking Light, Fresh Food Fast)

Cooking spray
1 cup diced cooked ham (I used Canadian bacon)
1 1/2 cups sliced leek
2 TBS water (optional)
3 cups cubed peeled sweet potato (about 2 small-medium sweet potatoes)
1 cup fat-free, less-sodium chicken broth
2 cups water
1 (5-ounces) can evaporated fat-free milk
1/4 tsp freshly ground black pepper
Thinly sliced green onions (optional)

1. Heat a large Dutch over over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.

2. Add leek to pan; coat with cooking spray. Cook leek, covered 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.

3. Add cubed sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in cooked ham. Ladle soup into bowls; garnish with sliced green onions, if desired.

Makes 4 servings, about 193 calories each.

Note: I really enjoyed the creaminess of this soup without the addition of any cream or butter. The one thing I may change about this soup is that the ham doesn't really add anything worthy of not leaving out. Next time I make it I may leave the soup out and rather eat it with half a sandwich to get my protein in.

Up next: Orange Slices with Honey and Cinnamon