Sweet Potato and Ham Soup

1 tbs. butter

1 small leek, sliced

1 clove garlic, minced

½ pound ham, cut into 1/2-inch cubes

2 medium sweet potatoes, peeled and cut into 3/4-inch cubes

4 cups reduced-sodium chicken broth

½ tsp. dried thyme leaves

2 ounces fresh spinach, rinsed, stemmed and coarsely chopped

Melt butter in large saucepan over medium heat. Add leek and garlic. Cook and stir until leek is tender. Add ham, sweet potatoes, chicken broth and thyme to saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cook 10 minutes or until sweet potatoes are tender.

Stir spinach into soup. Simmer, uncovered, 2 minutes more or until spinach is wilted. Serve immediately.