This is a simple and delicious soup to make for one of those cold fall days. The leeks and sweet potatoes make it a bit sweet, and they mix perfectly with the ham. You can serve immediately or let simmer for a few minutes.
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.
Per Serving: 345 calories; protein 10.3g; carbohydrates 54.3g; fat 10.2g; cholesterol 25.4mg; sodium 444.1mg.