Creamy Sweet Potato Sausage Soup (Printable)

A comforting blend of sweet potatoes, sausage, and aromatic vegetables creates this rich, velvety soup ideal for cool weather dining.

# What You’ll Need:

→ Meats

01 - 9 oz smoked sausage (such as kielbasa), sliced into half-moons

→ Vegetables

02 - 1.3 lbs sweet potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups chicken broth (gluten-free if needed)
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Spices & Seasonings

10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt (more to taste)
14 - Pinch of cayenne pepper (optional)

→ For Garnish

15 - 2 tbsp chopped fresh parsley

# How-to Steps:

01 - In a large pot over medium heat, add the sliced sausage and sauté for 5 minutes until browned. Remove sausage and set aside, leaving any rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5-6 minutes until softened.
03 - Stir in the garlic, smoked paprika, thyme, black pepper, and salt. Sauté for 1 minute until fragrant.
04 - Add diced sweet potatoes and return the sausage to the pot. Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Cover and cook for 15-20 minutes, until sweet potatoes are very tender.
05 - Using an immersion blender, blend half the soup directly in the pot for a creamy texture, leaving some chunks for body (alternatively, transfer 2 cups to a blender, purée, and return to the pot).
06 - Stir in milk and heavy cream. Heat gently for 3-4 minutes, but do not boil. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • The contrast between velvety smooth potato and tender sausage chunks makes every spoonful interesting
  • It comes together in under an hour but tastes like it simmered all day
  • The house smells incredible while it cooks, like a cozy restaurant in slow motion
02 -
  • Never boil the soup after adding the dairy or it will separate and look unappetizing
  • Partial blending is the secret to making this taste like a restaurant soup with complex texture
  • The soup actually tastes better the next day as all the flavors have time to marry together
03 -
  • Cut your sweet potatoes into similar sized chunks so they cook evenly and finish at the same time
  • Let the sausage get really brown and crispy in step one because that texture and flavor carries through the whole soup

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