Sweet Potato, Potato, Leek, and Ham Soup

Ingredients

• 4 cups chicken broth
• 3 large Yukon Gold potatoes, peeled and cubed
• 3 large sweet potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 1/2 cups chopped cooked ham
• 4 leeks, chopped
• 1 cup half-and-half
• Salt and ground black pepper to taste

Directions

Bring chicken broth to a boil in a large Dutch oven. Add Yukon gold and sweet potatoes, bring back to a boil, and turn heat to medium-low. Simmer until tender, 10 to 20 minutes.

Heat vegetable oil in a skillet over medium-high heat. Add ham; cook and stir for 2 minutes. Add leeks; cook and stir until leeks are soft, about 5-10 minutes. Do not allow the leeks to brown.

Stir leek and ham mixture into potatoes and broth. Add half-and-half; season to taste with salt and ground black pepper.