Sausage and Sweet Potato Soup
This Sausage and Sweet Potato Soup is rich and full of depth with delicious earthy notes. A soup that's pretty to serve as a first course and act as a main meal. I love to make this in the Fall when its chilly outside. I make a big stock pot and freeze some to have a nice, easy meal later in the week.
Pair this with our River Road Ranch Syrah or Flatridge Ranch Zinfandel. This is simple to make and you will surely impress your guests or family with this one!
Enjoy!
Add the sausage meat to a stock pot, allow it to get nicely browned and crispy (this can take 10-15 minutes). Stir occasionally. There may be some fat in the pot, so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor. Remove sausage with a slotted spoon, set aside.
Stir in the onions. Cook for 2-3 minutes. You want the onions to be translucent.
Add celery, carrots, and garlic and cook for 3 minutes.
Add in sweet potatoes, stir frequently, cook 2-3 minutes.
Add the chicken broth and sausage to the pot.
Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
Add the thyme bunch, tie it with cooking twine and hang on the edge of the pot.
Cook for 30 minutes or until the potatoes are tender. Remove the thyme stems, discard.
Season with salt & pepper as needed.
Garnish with fresh thyme, serve with your favorite toasted bread.
Ingredients
Directions
Add the sausage meat to a stock pot, allow it to get nicely browned and crispy (this can take 10-15 minutes). Stir occasionally. There may be some fat in the pot, so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor. Remove sausage with a slotted spoon, set aside.
Stir in the onions. Cook for 2-3 minutes. You want the onions to be translucent.
Add celery, carrots, and garlic and cook for 3 minutes.
Add in sweet potatoes, stir frequently, cook 2-3 minutes.
Add the chicken broth and sausage to the pot.
Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
Add the thyme bunch, tie it with cooking twine and hang on the edge of the pot.
Cook for 30 minutes or until the potatoes are tender. Remove the thyme stems, discard.
Season with salt & pepper as needed.
Garnish with fresh thyme, serve with your favorite toasted bread.