This creamy sweet potato and sausage soup is a cozy bowl of goodness! It combines sweet potatoes and hearty sausage for a delicious and filling dish that warms you from the inside out.
With its perfect blend of flavors, I can’t resist having a second bowl. It’s so easy to make; just toss everything in a pot and let it simmer. Perfect for chilly nights! 😊
Key Ingredients & Substitutions
Italian Sausage: I love using Italian sausage for its flavor. You can go for mild if you prefer less spice or spicy for a kick. If sausage isn’t your thing, turkey sausage or even plant-based sausage can work great too!
Sweet Potatoes: These are the stars of the soup, adding creaminess and natural sweetness. In a pinch, you could substitute with butternut squash or even regular potatoes, though the flavor will shift slightly.
Chicken Broth: This adds depth to the soup. If you want a vegetarian version, vegetable broth is a fantastic swap. You can also use homemade broth for extra flavor!
Heavy Cream: I like the richness of heavy cream, but half-and-half or coconut milk are excellent alternatives if you’re looking to lighten things up. For dairy-free options, consider almond or oat milk.
Spices: Smoked paprika gives it a unique flavor. If you don’t have it, regular paprika or even a bit of cumin can add a nice touch. Fresh herbs are also a lovely alternative to dried thyme.
How Do I Get the Perfect Creamy Texture in My Soup?
A smooth, creamy texture is key for this soup. The best way to achieve this is by blending part of the soup after cooking. Here’s how I do it:
- Use an immersion blender directly in the pot for ease and less mess. Blend until you get the desired creaminess.
- If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender. Puree it, then stir it back in.
- Don’t blend everything! Leaving some chunks of sweet potato adds heartiness and texture.
This little tip will help you get that creamy, dreamy soup consistency that everyone loves! Enjoy your cooking adventure!
How to Make Creamy Sweet Potato and Sausage Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) Italian sausage (mild or spicy, casing removed)
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil or butter
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1/2 tsp smoked paprika (optional for extra smoky flavor)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Crumbled feta cheese or goat cheese, for topping (optional)
- Red pepper flakes, for garnish (optional)
Time Needed:
This delicious soup takes about 10 minutes to prepare and another 30 minutes to cook. In total, you’ll need about 40 minutes from start to finish, and then you’re ready to serve this comforting dish!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot, heat the olive oil or butter over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Keep stirring until it is browned and cooked through, which should take about 5-7 minutes. Once it’s done, remove the sausage from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion. Cook it for about 4 minutes or until it becomes soft and translucent. Then, add the minced garlic and cook for another minute until it smells wonderful.
3. Add Sweet Potatoes and Seasonings:
Next, toss in the diced sweet potatoes along with the thyme, smoked paprika (if you’re using it), salt, and pepper. Stir everything together so that the sweet potatoes are well coated with the spices.
4. Simmer the Soup:
Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to a simmer and let it cook until the sweet potatoes are tender—about 15 minutes.
5. Blend for Creaminess:
Using an immersion blender, puree about half of the soup directly in the pot to create a creamy texture while still keeping some chunks of sweet potato. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, puree it, and stir it back into the pot.
6. Add Cream and Sausage:
Stir in the heavy cream and the cooked sausage. Let this heat through for another 5 minutes, but be careful not to let it boil!
7. Taste and Adjust:
Before serving, taste your soup and adjust the seasoning with more salt and pepper as needed to ensure it’s just right.
8. Serve and Enjoy:
Pour the soup into bowls and garnish with chopped fresh parsley. For an extra delicious touch, add some crumbled feta or goat cheese and a sprinkle of red pepper flakes for a little heat, if you like!
9. The Perfect Pair:
This hearty soup is perfect with crusty bread on the side for dipping. Enjoy your comforting meal!
This creamy sweet potato and sausage soup is a delightful blend of flavors that will warm your heart. Enjoy making and sharing this cozy recipe!
Can I Use Other Types of Sausage?
Absolutely! You can use chicken or turkey sausage for a lighter option, or even plant-based sausage for a vegetarian approach. Each choice will add its own unique flavor to the soup.
What Can I Substitute for Sweet Potatoes?
If you don’t have sweet potatoes on hand, butternut squash works well as a substitute. You can also use regular potatoes, though the flavor will be slightly different.
How Do I Thicken the Soup Further?
If you prefer a thicker soup, you can add a cornstarch slurry made by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the soup and cook for a few more minutes to thicken it up.
How Should I Store Leftovers?
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave before serving again!