This Creamy Sausage and Sweet Potato Soup is the perfect balance of rich, savory flavors and natural sweetness, making it a satisfying meal for any occasion. The Italian sausage adds a deliciously spicy and savory depth, while the sweet potatoes provide a subtle sweetness that perfectly complements the creamy broth. The addition of heavy cream creates a smooth, velvety texture that takes this soup to the next level.
The best part about this soup is how easy and versatile it is. You can use whatever type of sausage you prefer, whether it’s mild, spicy, or even turkey sausage for a leaner option. If you’re looking for a lighter version, simply swap out the heavy cream for coconut milk or a lighter dairy alternative.
This soup also packs a nutritional punch with plenty of fiber from the sweet potatoes, protein from the sausage, and vitamins and minerals from the broth and vegetables. It’s a comforting dish that feels indulgent but is also wholesome and filling.
Creamy Sausage and Sweet Potato Soup
This Creamy Sausage and Sweet Potato Soup is a hearty, comforting dish that combines the savory richness of sausage with the natural sweetness of tender sweet potatoes, all enveloped in a creamy broth. Perfect for chilly nights or when you need a nourishing bowl of soup to warm you up, this recipe is full of flavor and packed with nutrients. The combination of creamy texture, savory sausage, and the slightly sweet and earthy taste of sweet potatoes makes this soup a perfect balance of deliciousness. Plus, it’s easy to make and comes together in less than an hour!
Ingredients:
- 1 lb (450g) Italian sausage (mild or spicy, depending on preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional for a smoky depth of flavor)
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking)
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it apart with a wooden spoon. Cook the sausage until browned and fully cooked through, about 7-8 minutes. Once cooked, remove the sausage from the pot and set it aside. Drain any excess fat from the pot, leaving a little for flavor.
- Sauté the Vegetables:
- In the same pot, add the diced onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add Sweet Potatoes and Broth:
- Add the diced sweet potatoes to the pot, followed by the chicken broth. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 10-12 minutes, or until the sweet potatoes are fork-tender.
- Blend the Soup (optional for creaminess):
- For a smoother, creamier texture, use an immersion blender directly in the pot to puree a portion of the soup, or transfer about half of the soup (including sweet potatoes) to a blender, blend until smooth, and then return it to the pot. This will create a creamy base while still keeping some texture from the sweet potatoes and sausage.
- Finish the Soup:
- Once the soup is blended to your desired texture, stir in the heavy cream (or coconut milk for a dairy-free version), thyme, smoked paprika (if using), and the cooked sausage. Season with salt and pepper to taste. Let the soup simmer for another 5-7 minutes to allow the flavors to meld and the sausage to heat through.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with freshly chopped parsley. For an extra touch, you can sprinkle a little more smoked paprika or freshly grated Parmesan cheese on top.
Nutrition (per serving, makes 4 servings):
- Calories: 375 kcal
- Protein: 20g
- Fat: 26g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 4g
- Net Carbs: 16g
- Sugar: 6g
- Sodium: 700mg
- Potassium: 850mg
