Creamy Sweet Potato Sausage Soup (Printer-friendly)
A warm, velvety blend of sweet potatoes, smoked sausage, and aromatic vegetables in creamy broth.
# What You’ll Need:
→ Meats
01 - 9 oz smoked sausage (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
08 - 1 cup whole milk
09 - ½ cup heavy cream
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - ½ tsp dried thyme
12 - ¼ tsp ground black pepper
13 - ½ tsp salt, plus more to taste
14 - Pinch of cayenne pepper
→ Garnish
15 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Heat a large pot over medium heat. Add sliced sausage and cook for 5 minutes until browned. Remove sausage from pot and set aside, leaving rendered fat behind.
02 - Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until vegetables begin to soften.
03 - Stir in garlic, smoked paprika, thyme, black pepper, and salt. Cook for 1 minute until fragrant.
04 - Return sausage to pot along with diced sweet potatoes. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until sweet potatoes are very tender.
05 - Using an immersion blender, purée half the soup directly in the pot to create a creamy texture while leaving some chunks for body. Alternatively, transfer 2 cups to a standard blender, purée, and return to pot.
06 - Stir in milk and heavy cream. Heat gently for 3–4 minutes until warmed through, being careful not to boil.
07 - Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with fresh parsley.
# Expert Tips:
01 -
- The way the smoked sausage infuses every spoonful with depth without any fancy techniques
- That perfect balance between silky creaminess and hearty chunks you can actually sink your teeth into
- How it transforms simple inexpensive ingredients into something that tastes like it simmered all day
02 -
- Never boil the soup after adding the dairy or it will separate and look curdled though it will still taste delicious
- Immersion blending creates the most velvety texture but be careful not to over blend or you'll lose all the chunks
- The soup thickens considerably as it sits so plan to add a splash more broth when reheating leftovers
03 -
- Cut your sweet potatoes into uniform chunks so they all cook at the same rate
- Taste the soup before adding the cream as the dairy will mellow the seasoning slightly