Ingredients
1/2
cup chopped leek or onion
2
cups reduced-sodium chicken broth (from 32-oz carton)
2
medium baking potatoes, peeled, each cut into 6 pieces
2
cups cubed (1/2 inch) peeled dark-orange sweet potatoes (about 2 medium)
1
cup diced cooked ham (from 8-oz package)
1
cup frozen sweet peas (from 12-oz bag)
2
tablespoons chopped fresh chives
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup half-and-half or milk
Preparation
Spray 3-quart saucepan with cooking spray; heat over medium heat. Add leek; cook and stir about 3 minutes or until softened. Increase heat to high. Add broth and baking potatoes. Heat to boiling. Reduce heat; cover and gently simmer 5 minutes.
Add sweet potatoes. Cover; gently simmer about 10 minutes or until potatoes are tender when pierced with fork.
Using slotted spoon, remove baking potatoes from saucepan; place in blender. With lid on saucepan, carefully drain off broth into blender, leaving leek and sweet potatoes in saucepan. Cover blender; puree potato mixture until smooth. Return mixture to saucepan.
Stir in remaining ingredients. Cook over medium heat about 8 minutes, stirring occasionally, until thoroughly heated.
