1 small leek, sliced
1 garlic clove, minced
1/2 lb ham, cubed
2 medium sweet potatoes, peeled and cubed
4 cups reduced-sodium chicken broth
1/2 tsp dried thyme
2 ounces fresh spinach, stemmed and coarsely chopped
Melt butter in a large saucepan or a Dutch oven over medium heat. Add the leek and garlic and cook, stirring, until tender.
Add the ham to the pan along with the sweet potatoes, broth and thyme; bring to a boil over medium-high heat. Reduce the heat to medium-low and cook 10-12 minutes until the potatoes are tender.
Stir the spinach into the hot soup. Simmer, uncovered, about 2 minutes until the spinach is wilted.
Yield: 6 servings
Note: File Photo