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)
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