Creamy Sweet Potato and Sausage Soup Recipe
When the weather turns chilly, there’s nothing quite like a warm, comforting bowl of soup. Creamy Sweet Potato and Sausage Soup is the perfect dish to cozy up with. This hearty soup is packed with the natural sweetness of sweet potatoes, the savory goodness of sausage, and a creamy broth that ties it all together.
Why You’ll Love This Recipe
This soup is not only delicious but also nutritious. Sweet potatoes are rich in vitamins and fiber, while the sausage adds a protein punch. The combination of creamy and savory flavors makes it a hit for both kids and adults alike. Plus, it’s easy to make and perfect for meal prep.
Ingredients Overview
Sausage
- Italian Sausage: 1 pound, either sweet or spicy depending on your preference. You can also use chicken or turkey sausage for a lighter option.
Sweet Potatoes
- Sweet Potatoes: 2 large sweet potatoes, peeled and cubed.
Vegetables and Aromatics
- Onion: 1 medium onion, diced.
- Carrots: 2 large carrots, peeled and sliced.
- Celery: 2 stalks, sliced.
- Garlic: 4 cloves, minced.
Broth and Cream
- Chicken Broth: 6 cups for a rich, flavorful base.
- Heavy Cream: 1 cup for a creamy finish. You can substitute half-and-half or coconut milk for a dairy-free option.
Spices and Herbs
- Thyme: 1 teaspoon dried thyme or 1 tablespoon fresh thyme.
- Paprika: 1 teaspoon for a hint of smokiness.
- Salt and Pepper: To taste.
- Olive Oil: 2 tablespoons for sautéing.
Essential Kitchen Tools
- Large Pot or Dutch Oven: For cooking the soup.
- Cutting Board and Knife: For prepping ingredients.
- Wooden Spoon: For stirring.
- Measuring Cups and Spoons: For accuracy in measurements.
Step-by-Step Preparation
Preparing the Ingredients
- Prep the Vegetables: Dice the onion, slice the carrots and celery, and mince the garlic. Peel and cube the sweet potatoes.
Cooking the Sausage
- Cook the Sausage: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sausage, breaking it into pieces with a wooden spoon. Cook until browned and cooked through, about 7-10 minutes. Remove the sausage from the pot and set aside, leaving any rendered fat in the pot.
Sautéing the Vegetables
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pot. Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Combining and Simmering
- Combine Ingredients: Return the cooked sausage to the pot. Add the cubed sweet potatoes and 6 cups of chicken broth. Stir in the thyme and paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes until the sweet potatoes are tender.
- Blend for Creaminess: For a creamier texture, use an immersion blender to blend part of the soup in the pot. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
- Add Cream: Stir in the heavy cream and let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
Serving Suggestions
Serve your Creamy Sweet Potato and Sausage Soup with a side of crusty bread or cornbread. A simple green salad makes a great accompaniment. Garnish with fresh parsley or a sprinkle of paprika for an extra touch of flavor.
Tips for Success
- Quality Ingredients: Use high-quality sausage and fresh vegetables for the best flavor.
- Consistent Sizing: Cut the vegetables and sweet potatoes into uniform sizes to ensure even cooking.
- Blending: Blend only part of the soup to keep a nice balance of creamy and chunky textures.
Variations and Substitutions
- Vegetarian Option: Substitute the sausage with a plant-based sausage or omit it entirely and add more vegetables.
- Different Sausage: Use chorizo or andouille sausage for a different flavor profile.
- Spice Level: Adjust the spiciness by choosing spicy sausage or adding a pinch of red pepper flakes.
Storing and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
Nutritional Information
Each serving of Creamy Sweet Potato and Sausage Soup (based on 6 servings) has approximately:
- Calories: 350
- Protein: 15g
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 7g
Conclusion
Creamy Sweet Potato and Sausage Soup is a delightful blend of savory and sweet flavors, making it a perfect comfort food for any time of year. It’s easy to prepare, incredibly satisfying, and sure to be a hit with your family. Give this recipe a try, and it might just become a new favorite in your household.
FAQs
1. Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. Freeze for up to 3 months and thaw in the refrigerator before reheating.
2. What can I use instead of heavy cream? You can substitute half-and-half or coconut milk for a dairy-free option.
3. Can I make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Brown the sausage and sauté the vegetables before adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Is this soup gluten-free? Yes, this soup is naturally gluten-free as long as the sausage and chicken broth you use are gluten-free.
5. How can I make this soup spicier? To make the soup spicier, use spicy Italian sausage and add a pinch of red pepper flakes or a chopped jalapeño pepper when sautéing the vegetables.
Source: gimmesomeoven.com
Creamy Sweet Potato and Sausage Soup Recipe
When the weather turns chilly, there's nothing quite like a warm, comforting bowl of soup. Creamy Sweet Potato and Sausage Soup is the perfect dish to cozy up with. This hearty soup is packed with the natural sweetness of sweet potatoes, the savory goodness of sausage, and a creamy broth that ties it all together.
- 2 tablespoons olive oil (divided)
- 1 pound ground Italian sausage (or vegan sausage*)
- 1 large white onion (peeled and diced)
- 6 cloves garlic (minced)
- 4 cups vegetable broth
- 5 leaves of fresh sage
- 2 carrots (thinly sliced)
- 1 1/2 pounds sweet potato (diced)
- 1 1/2 teaspoons smoked paprika
- 1 15-ounce can white beans, rinsed and drained
- 1 15-ounce can full-fat coconut milk
- 2 large handfuls chopped fresh kale
- salt and freshly-cracked black pepper (to taste)
- optional toppings: pepitas (microgreens, fried sage leaves, etc.)
- Brown the sausage. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Sauté the sausage, crumbling it with a wooden spoon as it cooks, until browned. Transfer the sausage with a slotted spoon to a clean plate and set aside.
- Sauté the onion and garlic. Heat the remaining 1 tablespoon oil in the stockpot. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
- Simmer. Add the vegetable stock, sage, carrots, sweet potato, smoked paprika, beans, half of the cooked sausage and stir until combined. Cook until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover and cook for 15 minutes or until the sweet potatoes are tender.
- Season. Add the coconut milk and fresh kale and stir for 1-2 minutes, or until the kale begins to soften. Remove and discard the sage. Taste and season the soup with salt and pepper as needed.
- Serve. Serve warm, garnished with a spoonful of the remaining crumbled sausage plus any of your desired toppings.