‍‍In the colder months, soup is an easy go-to. Warm, comforting, full of goodness, and often simple to create. It's also terrific to pack for lunch or even freeze for later.

Years ago, my aunt taught me that you can make a creamy soup without any cream.

Well, then there must be milk...

Nope.

Not even a little???

Nope.

Ok, maybe I did add a little cheese, but that was mostly just for flavor...

The secret is potatoes. That's right! By boiling potatoes until tender and then blending with warm broth, you can create a smooth and velvety texture. For even more nutrients and a creamy-orange hue, try sweet potatoes.

This soup begins with sautéing veggies. Then, add sweet potatoes and boil until very tender. I also set aside some of the sautéed veggies to add back at the end. I prefer my soups to be a little bit chunky. Next, an immersion blend creates the right consistency. Now, we need some diced ham, cheese, and a hint of chili powder.

Serve with parsley and crackers or crusty bread.

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Ingredients in Ham & Sweet Potato Soup

• Sweet Potatoes
• Carrots
• Celery
• Onion
• Garlic 
• Broth
• Diced Ham
• Shredded Cheese
• Chili Powder

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Are sweet potatoes and yams the same thing?

No, they are not the exact same. Sweet potatoes have orange-red skin, orange flesh, and are sweet. Yams have brown skin, white flesh, and a neutral flavor. It's rare to find yams in American grocery stores. Part of the confusion comes from sweet potatoes often being labeled as yams in many grocery stores and premade products. While they may look somewhat similar, yams are not even potatoes.

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How can I thicken my sweet potato soup?

For this recipe, blending the tender potatoes with the broth should create a thick and creamy consistency. You can also whisk a little corn starch in some broth before adding to the pot. This slurry would also help to thicken any soups and sauces.

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