1 1/4 cups chopped yellow onion
1 cup peeled and diced carrots (I left it out)
1 cup diced celery (I left it out)
1 cup chopped bell pepper (I left it out)
1 tablespoon minced garlic (3 cloves)
2 15-ounce cans low-sodium chicken broth
3 cups 1/2-inch peeled and diced sweet potatoes, about 1 large
1 teaspoon dried basil
1/2 teaspoon dried thyme
salt and freshly ground black pepper
5 tablespoons unsalted butter, diced into 1-tablespoon pieces
1/3 cup all-purpose flour
3 cups whole milk
1 1/2 cups diced cooked hickory smoked ham
1 1/2 cups frozen corn
1/2 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh parsley
- Heat olive oil in a large pot over medium-high heat. Add in onions, carrots and celery; saute 4 minutes.
- Add in bell pepper and garlic; saute 1 minute longer.
- Add in chicken broth, sweet potatoes, basil and thyme; season with salt and pepper to taste.
- Bring mixture to a boil then reduce heat to medium-low and simmer until sweet potatoes and vegetables are tender, about 15-20 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute.
- Pour milk into flour mixture, stirring constantly, and bring mixture to a light boil; remove from heat.
- Stir ham and corn into soup once veggies are tender and heat through, about 2 minutes. Stir milk mixture into soup. Stir in cheddar cheese and parsley. Serve warm.