Prechopped sweet potato is now available in most grocery stores. If you’re unable to find it, peel and cube two small sweet potatoes to measure about 3 cups.

Olive oil-flavored cooking spray

1  cup  diced cooked ham (such as Cumberland Gap)

1 1/2  cups  sliced leek (about 1 large)

2  tablespoons  water (optional)

3  cups  refrigerated cubed peeled sweet potato (such as Glory)

1  cup  fat-free, less-sodium chicken broth

2  cups  water

1  (5-ounce) can evaporated fat-free milk

1/4  teaspoon  freshly ground black pepper

Thinly sliced leek (optional)

Thinly sliced green onions (optional)

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.  Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.  Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. 

Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.

Yield: 4 servings (serving size: about 1 1/4 cups)

While we prefer poblano chile peppers, you may substitute green chiles instead. Serve this soup with sliced tomatoes and tortillas.

1  (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided

2  cups  fat-free milk, divided

4  poblano chiles, seeded and chopped (about 1 pound)

1  cup  refrigerated prechopped onion

1  tablespoon  water

3/4  teaspoon  salt

1/2  cup  (2 ounces) reduced-fat shredded sharp cheddar cheese

Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.  Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.  Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.

Yield: 4 servings (serving size: about 1 1/3 cups soup and 2 tablespoons cheese)

We really like the extra zing of flavor from the fresh cilantro. It adds a nice burst of color to the dish as well. Simply toss some of the distinctive herb on top of the soup just before serving.

2  cups  shredded cooked chicken breast

1  tablespoon  40%-less-sodium taco seasoning (such as Old El Paso)

Cooking spray

2  (14-ounce) cans fat-free, less-sodium chicken broth

1  (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2  cup  green salsa

Light sour cream (optional)

Chopped fresh cilantro (optional)

Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.

Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Yield: 6 servings (serving size: 1 cup)