Monday, February 28, 2011

Sweet Potato & Sausage Soup

This was yet another attempt to use up some of our sweet potatoes (you can see where we store them here).  I actually expected to include this recipe in the next installment of "Worth It or Not?" (coming later this week), you can see it has earned it's very own post.

On my computer, I have a 'Recipes to Try' folder under my 'Bookmarks'.  There are A LOT of recipes there and this one was among them- for I don't know how long.  Deb over at Smitten Kitchen posted about it in 2007, so it's possible it's been there since then.  What in the world took me so long to try it?!

I had to significantly adjust the recipe to fit the ingredients I had on hand, but the main gist is still present and still delicious.  And, still simple.  I highly recommend this soup.  And, remember, that's a lot coming from someone who claims she doesn't like soups.

I may be growing up after all.

I debated using this photo.  It's really terrible and make the soup look awful, but I'm using it anyway. Why?  I just think recipe posts should have pictures so you can tell what the finished product should look like.  Just please don't judge this soup on my terrible photo skills.  Thank you.

Sweet Potato & Sausage Soup (adapted from Smitten Kitchen)
Serves 8

3 tbsp. olive oil
1/2 pound bulk sausage
2 medium onions, chopped
4 garlic cloves, minced
3-4 large sweet potatoes, peeled and cubed into bite-sized pieces
6 cups vegetable or chicken broth
2-3 cups loosely packed frozen spinach, 1/4 box of frozen chopped spinach (from the store) OR 9 ounces          fresh spinach

In a large cooking pot, cook sausage in oil until done.  Transfer sausage to a bowl and set aside.  Drain off some of the fat, if you like, but leave at least a few tablespoons in your pot.  Add onion and garlic and saute until transparent.  Add cubed sweet potatoes and 1/2 cup water.  Cover and cook sweet potatoes until they are tender (10-15 minutes), checking often to see if you need to add a bit more water to keep them from burning.  Add broth and cook sweet potatoes for another 10 minutes or until they are very soft.  Using a hand blender or potato masher, blend/mash at least half the sweet potatoes, leaving some in chunks.  Add cooked sausage and spinach and cook a few minutes until heated through. Pin It


  1. This really looks good, and I'm wondering if I can get it past my soup-phobic husband with the sausage in it! LOL

  2. I'm always wondering what else to do with sweet potatoes, too!
    What is 'bulk' sausage?
    I suppose you could use any sausage you had on hand, but I'd like to know what 'bulk' means in this case. Do you buy/make it in huge quantity?

  3. RootAndTwig,
    By bulk sausage, I mean loose, ground sausage. Maybe bulk is my own term- sorry for the confusion. I do think any type of sausage would work. If you click on the Smitten Kitchen link, you'll see what kind she used.

    The flavor of this soup is a sweet (from the sweet potatoes) sausage flavor, so if you're husband likes sweet and sausage, I think he'll like this:-).

  4. Mmmm, Cooking Light had a Sweet Potato/Sausage Minestrone years ago that is still a hit at our house. I will need to go check this one out:)

  5. Oh we love sweet potatoes - I use them in place of potatoes a lot (after all they are lower GI & all that). I make a pumpkin soup that uses a lot of sweet potato - we love it here!
    This one does sound delicious too.
    Have a great day

  6. Made this tonight, and it was delicious! Also made your slow cooker venison stew a couple of weeks ago and loved that too!

  7. just made this and it was fantastic! i did bulk it up a big and added some frozen veggies in it, its the only way to get my toddler to eat any veggie other than potatoes and corn lol


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