Sweet Potato and Ham Chowder

I am happy to be deep into soup-making season, because the act of making soup calms and comforts me.

We loved this one from Ellen Brown’s cookbook, Soup of the Day. It tastes buttery and rich, even made with fat-free half-and-half, and the flavors combine so well. The bits of sweet potato melt in the mouth, and the broth is fantastic.

Biscuits would be perfect with this Southern creation, but I didn’t have the energy the day I made the soup. Next time. The soup, though, was soothing on its own on a day I really needed it.

Sweet Potato and Ham Chowder

4 tbsp. unsalted butter, divided use

2 tbsp. olive oil

1 medium onion, diced

2 celery ribs, diced

1 large carrot, diced

3 garlic cloves, minced

3 tbsp. all-purpose flour

1 quart (4 cups) chicken stock

3 cups light cream (or fat-free or reduced-fat half-and-half)

3 medium sweet potatoes (about 6 oz. each), peeled and diced

2 tbsp. chopped fresh parsley

2 tsp. fresh thyme leaves (or scant 1 tsp. dried)

2 tsp. chopped fresh rosemary (or scant 1 tsp. dried)

1 bay leaf

1 1/2 to 2 cups diced cooked ham

Salt and pepper to taste

1/2 cup sour cream or crème fraîche for garnish (optional)

3 tbsp. snipped fresh chives, for garnish (optional)

Heat 2 tbsp. butter and the oil in a soup pot over medium-high heat. Add the onion, celery, carrot and garlic and cook, stirring frequently, for 5 minutes, or until the onion is translucent.

Reduce the heat to low, add the remaining butter, and stir in the flour. Cook, stirring constantly, for 1 minute, or until the mixture turns slightly beige, is bubbly and appears to have grown in volume. Increase heat to medium and slowly whisk in the stock and cream (do not add fat-free or reduced fat half-and-half yet). Bring to a boil, stirring frequently.

Add sweet potato cubes and herbs. Bring to a boil, then reduce the heat to low and simmer the soup, partially covered and stirring occasionally, for 15 minutes, or until the sweet potatoes are very tender. Add the ham (and fat-free half-and-half) and cook for 5 or so minutes, till everything is hot.

Remove and discard the bay leaf, season the soup to taste with salt and pepper, and serve immediately. If desired, garnish with a dollop of sour cream and chives.