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Hearty enough to be a one pot meal, this soup is richly flavored, easy to make, and adaptable – use kielbasa instead of the andouille, or substitute the sausage entirely with a couple of cans of drained white beans.
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Ingredients
For 8 Serving(s)
sweet-potato-and-sausage-soup
- 3 T olive oil
- 10 oz andouille sausage
- 2 onions
- 2 clv garlic
- 3 lb sweet potatoes
- 6 c chicken broth
- 10 oz spinach
Sweet Potato and Sausage Soup Directions
- In a large, heavy pot over medium-high heat, heat 2 tablespoons of the olive oil. Add the sausage and cook, stirring frequently, until brown, about 8 minutes. Transfer the sausage to a paper towel-lined plate to drain. Add onions and garlic to the pot, and sauté, stirring frequently, until translucent, about 5 minutes. Add the sweet potatoes and cook, stirring often, about 12 minutes, until they begin to soften. Pour in the broth and bring to a boil. Scrape up browned bits from the bottom of the pot. Reduce heat to medium-low and cover. Simmer until the sweet potatoes are tender, stirring occasionally, 19-20 minutes. Use a potato masher to mash some of the sweet potatoes. Return the cooked sausage to the soup, and fold in the spinach. Stir in the last tablespoon of olive oil, and season to taste with salt and pepper. Serve hot.