Rating: 5 stars
118 Ratings
  • 5 star values: 104
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

260 calories; protein 9.5g; carbohydrates 23g; fat 14.8g; cholesterol 42.6mg; sodium 919mg. Full Nutrition
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