Creamy Sweet Potato Sausage Soup (Printable)
Velvety blend of sweet potatoes, smoked sausage, and spices ideal for cozy dinners.
# 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 (gluten-free if needed)
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
# Directions:
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 rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until softened and fragrant.
03 - Stir in garlic, smoked paprika, thyme, black pepper, and salt. Sauté for 1 minute until fragrant.
04 - Add diced sweet potatoes and return sausage to the pot. Pour in chicken broth and bring to a boil. Reduce heat to simmer, cover, and cook 15–20 minutes until sweet potatoes are very tender.
05 - Using an immersion blender, blend half the soup directly in the pot for creamy texture while leaving chunks for body. Alternatively, transfer 2 cups to a blender, purée, and return to pot.
06 - Stir in milk and heavy cream. Heat gently for 3–4 minutes until warmed through, but do not boil. Taste and adjust seasoning if needed.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.
# Cooking Tips:
01 -
- The smoked sausage adds a depth of flavor that feels like its been simmering all day, even though it comes together in under an hour
- Blending just half the soup creates this perfect texture that feels both velvety and satisfying
02 -
- Never let the soup boil after adding the dairy or it can separate and become grainy
- Blending hot soup in a regular blender can be dangerous—either let it cool slightly or use an immersion blender
03 -
- Leftovers freeze beautifully, so consider doubling the batch
- Taste the sausage before adding salt since some brands are quite salty already