Creamy Sweet Potato Sausage Soup (Printable)
Comforting velvety soup with sweet potatoes, sausage, and aromatic vegetables for chilly evenings.
# 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 - 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 (more to taste)
14 - Pinch of cayenne pepper (optional)
→ For Garnish
15 - 2 tbsp chopped fresh parsley
# How To Make It:
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 Suggestions:
01 -
- This soup comes together in under an hour but tastes like it simmered all day
- The half blended technique gives you restaurant style texture without the fuss
- It freezes beautifully so you can always have comfort ready on busy nights
02 -
- Always add room temperature dairy to hot soup to prevent curdling
- Don't fully purée the soup those tender chunks of sweet potato are part of what makes it special
- The soup continues to thicken as it sits so thin it slightly with extra broth if reheating the next day
03 -
- Cut your sweet potatoes into evenly sized cubes so they all cook at the same rate
- If you don't have an immersion blender let the soup cool slightly before transferring to a regular blender