Making the dough for these bread bowls only requires two ingredients. Although I make them for soup, they also work well as bowls for cold dips. Easily double the recipe to serve four people.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 5 cups chicken stock
- 3 ½ cups peeled and diced sweet potatoes
- ¾ cup diced cooked ham
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- ½ cup chopped green bell pepper
- ¼ cup chopped carrot
- ¼ cup corn
- 1 tablespoon chopped garlic
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1 teaspoon ground black pepper, or to taste
- ½ teaspoon salt
- 5 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 cups milk
- ¾ cup shredded Cheddar cheese
Instructions
- Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
- Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
- Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 919 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have the corn, or the celery. I feel like the celery was probably more necessary for the traditional flavor profile, but this was still delicious! The only thing I changed was a little more salt and pepper at the end, so season to taste, as always. Our boys(9 and 7) loved it! Our girl(4) not so much, but I always consider it a win when 2 out of 3 eat what we serve. We will definitely make this again.
Wife and friends love soup . I make for her 3or 4 times a year which makes it very special
There are only two of us and we’re big on chunky soup so we cut the “soup” part in half, but used the original amount of ham and vegetables. It was absolutely wonderful and still made enough for two meals. Thanks so much for the different, but fantastic, recipe!
I have an abundance of sweet potatoes from my garden and have been looking for ways to use them. Based on all the 5-star reviews I thought this would be a keeper. My husband and I are not picky eaters, but this was not good. Will not be making this again.
My teenage daughter likes nothing!! She loved this soup!!
I LOVED IT.. . Great for my diet, I added two bay leafs Used cox it milk and the taste it’s amazing. Even my husband like it, he hates sweet potato and after I got him to try it, he asked for a bowl of soup. Is definitely a keeper… Thank you for this amazing recipe
Very good soup, and I love to make soup! I used bacon instead of ham sautéed the veggies with bacon. Added garlic to the roux and used fresh basil and parsley. Definitely making this again.
The only change I made was to make the sauce non dairy.
The best.my husband came in and helped. He said this a keeper. Thank you
This soup is absolutely delicious!! I didn’t add the milk and flour to thicken it I actually added more broth to make it thinner and it was soooo good
Delicious way to use leftover ham. Very tasty and colorful!!
Yum! Will definitely make this again, but will have to reduce butter and flour.
Excellent! Wouldn’t change a thing except maybe 1/4 less black pepper. Oh yes, I did simmer the sweet potato longer than 10 to 15 minutes, maybe 30 or longer.
I prefer a pureed soup, so I cooked everything together, added to food processor and then added the spices and roux. No corn, no cheese….delicious!
My new favorite soup.
Smells and looks amazing! So delicious and I had everything on hand, including some ingredients I needed to use up.
We were surprised how much we liked this soup. I added the carrots with the onions and waited to add the ham until the peppers and corn. We will make this again.
I made this soup with a leftover ham bone after Christmas. I am currently avoiding corn and green peppers on a restrictive diet I am currently on, so I eliminated those. I also have a gluten allergy, so I did not make the “white sauce” (butter/flour/milk). I just added shredded sharp cheddar cheese on top. It was delicious!! I loved it!!
It was delicious, I didn’t use basil, but added a bit of cayenne pepper for a bit of flavor.
This is a delicious fall soup recipe that’s easy and flexible. I think it’s the first time I’ve ever made a soup and didn’t have to do any flavor adjustment at the end at all, not even salt (this might depend on the broth you use though). If there’s any ingredient you don’t like, it’s easy to leave it out or substitute something similar. For our household’s tastes, I left out the bell pepper and corn, and added some fresh thyme and rosemary as it was handy, and it turned out absolutely delicious. Based on the other reviews I have to assume you can make plenty of adjustments to this versatile recipe and get good results. The stars of the show, the ham and sweet potato, go together amazingly well and make for a lovely savory cream coup with just the tiniest hint of earthy sweetness.
Excellent!