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Ham and Sweet Potato Soup

Rated as 4.85 out of 5 Stars

"This is the best soup. I made to use up what I had on hand and it turned out delicious. My family loved it and it was a quick dinner."
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45 m servings 260
Original recipe yields 8 servings


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  1. 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 green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
  2. 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.
  3. Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 260 calories; 14.8 23 9.5 43 919 Full nutrition

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Read all reviews 76
  1. 93 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a very tasty soup, would not change a thing. Will make it again

Most helpful critical review

Very bland. Threw most of it out. Will not be repeating.

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Most positive
Least positive

This is a very tasty soup, would not change a thing. Will make it again

This soup was amazing. My husband is on his seconds now and said, "This is one of the best soups I have ever had," This coming from a man who usually responds when I ask him how something tastes...

Really, really very good! I added more spices because I can't help myself. Absolutely and keeper!

I used some of my homemade pesto rather than the dry basil and parsley. I also omitted the milk and flour because my husband isn't fond of cream soups. It was wonderful and very simple to make. ...

Wow, made this for family, it was amazing. Changed it a little, First I made 12 servings, 8 not enouph for seconds, yum. Second doubled everything and tripled the ham, also added 2 cans of white...

Excellent! Only thing I did different was I made it in the slow cooker on low for 8 hours and added more veggies. For the last hour or an additional hour, you add your milk mixture and turn sl...

I had originally rated this recipe 4 stars. After letting the soup sit in the fridge for 2 days, I had it for lunch and it was delicious. Thank you!

SO SO GOOD!!! used red bell pepper as that's what I had on hand, omitted parsley as I didn't realize I had run out, and added handful of cut-up haricots verts because they were in the fridge. ...

We loved this soup. My husband said it is the best soup I have ever made and I make soup a lot. I did not change anything and I though it was perfect. It has a lot of flavor.