Sweet Potato Soup with Rosemary-Ham Croutons
Cheese Toasts
Ingredients
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 Tbsp olive oil, divided
- 4 cups peeled, diced sweet potatoes
- 4 cups chicken broth
- 1 (5-oz) can evaporated milk
- ¼ tsp salt
- 1 (8-oz) pkg cubed ham
- 1 tsp dried crushed rosemary
Instructions
- Sauté onion and garlic in 1 Tbsp hot oil in a Dutch oven over medium heat. Stir in potato, broth, milk, and salt; bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes.
- Meanwhile, cook ham and rosemary in 1 Tbsp hot oil in a skillet over medium-high heat 3 to 4 minutes or until ham is browned.
- Place soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid. Place a towel over opening to avoid splatters. Process until smooth.
- Divide soup between 2 bowls; top with ham croutons.
Side Dish Ingredients
- 1 cup shredded colby-Jack cheese
- 2 Tbsp butter, softened
- ½ (16-oz) loaf French bread, cut into 1-inch-thick slices
Side Dish Instructions
- Preheat broiler. Stir together cheese and butter; spread over bread slices. Place on a baking sheet. Broil 2 minutes or until toasted.
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