Soup is one food I don’t think I could live without during winter. I always look forward to a large bowl of steaming soup. It’s my favourite. My son Ted, on the other hand, is not the greatest lover of this delicious food. However, I’m not a person who gives up so I have made it my mission to find soups or a soup he enjoys.
As we had leftover ham in the freezer I decided to add this to the soup. I know Ted loves ham/gammon and I thought he may enjoy eating it in a soup. My gamble paid off and Ted nearly ate the whole bowl. At one point in the meal he said it was yummy too. Oh the joys of fussy eaters. Although if Ted enjoyed this dinner I have absolutely no doubt your fussy eaters will too. Well worth a try.
Do you have a fussy eater and what do you do to help yours to try new foods? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Slow cooker
- Nutribullet or blender
- Ham x 500g
- Leek x 1
- Butternut squash x 1 small
- Carrots x 2
- Coriander x 1 handful
- Chicken Stock
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
- Start by peeling and slicing the carrots.
- Next peel the butternut squash with the potato peeler.
- Cut in half length ways and scoop out the seeds with the spoon.
- When all the seeds have been removed, cut the squash into small 2 centimetre cubes.
- Next peel and cut the sweet potato into 2 cm cubes as well.
- Remove the top and tail from the leek.
- Slice it length ways and wash any dirt from in-between the layers under the tap.
- Now slice the leek and put all the ingredients in the slow cooker.
- Pour over the chicken stock and sprinkle over the dried mixed herbs.
- If using uncooked ham or pork stew cut into 1 inch cubes and add to the cooker.
- Add salt and pepper to taste.
- Turn the slow cooker on high for 3 – 4 hours or low for 6 – 8 hours.
- If using cooked ham or pork cut it into 1 inch pieces and add thirty minutes before the end.
- Five minutes or so before the end of the cooking time chop the coriander and let it wilt down in the soup.
- Now you can leave the soup like this or you can turn the slow cooker off, let it cool and transfer the ingredients to a nutribullet or blender.
- Blend all the ingredients together and then put back into the slow cooker on a low heat until the soup heats up.
- Then serve and enjoy.
Slow Cooked Ham, Leek and Sweet Potato Soup was a big hit in this house and we all enjoyed eating it. It was so simple and easy to do. I really enjoyed Ted eating nearly a whole bowl of this scrummy soup. If you’re using uncooked meat then it’s safe to freeze any leftovers. But if you’re using cooked meat that has already been frozen then leftovers must be eaten the next day. However you decide to eat this dinner, as always, please enjoy. Thank you xxx