3 Tbsp. olive oil, divided
1 cup diced thick-sliced ham
1 leek, white parts only, finely chopped
Pinch kosher salt
4 cups chicken broth
3 to 4 sweet potatoes, peeled and diced
1 Tbsp. Pickapeppa Hot Mango Sauce
● In a large pot over medium-low heat, saute the ham until just brown, about 5 minutes. Remove to a paper towel-lined plate. Set aside.
● Add the remaining 1 tablespoon of oil, the leeks and the salt to the pot and raise the heat to medium. Saute 3 to 5 minutes.
● Add the broth to the pot and scrape up any of the browned bits from the bottom. Add the sweet potatoes and bring to a boil over high heat. Reduce the heat to medium-low and simmer 20 to 25 minutes, until the potatoes are fork tender.
● Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully puree in a blender, working in batches. Thin the soup with water as needed to achieve desired consistency. Stir in the hot sauce and the reserved ham. Serve with crusty bread.