Creamy Sweet Potato Sausage (Printable)

Velvety blend of sweet potatoes, smoked sausage, and veggies with a creamy finish.

# Ingredient List:

→ Meats

01 - 9 oz smoked sausage (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
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, plus more to taste
14 - Pinch of cayenne pepper

→ Garnish

15 - 2 tbsp chopped fresh parsley

# Directions:

01 - Heat a large pot over medium heat. Add sliced sausage and sauté for 5 minutes until browned. Remove sausage and set aside, leaving rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until vegetables begin to soften.
03 - Stir in garlic, smoked paprika, thyme, black pepper, and salt. Sauté for 1 minute until fragrant.
04 - Add diced sweet potatoes and return sausage to the pot. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes until sweet potatoes are very tender.
05 - Using an immersion blender, blend half the soup directly in the pot to create a creamy base while leaving some chunks for texture. Alternatively, transfer 2 cups to a standard blender, purée, and return to pot.
06 - Stir in milk and heavy cream. Heat gently for 3–4 minutes until warmed through, but do not boil. Taste and adjust seasoning as needed.
07 - Ladle hot soup into bowls and garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The way the sweet potatoes naturally thicken the soup means you get all the creaminess without needing flour or heavy thickeners
  • This recipe comes together in under an hour but tastes like it simmered all day
02 -
  • I once skipped the step of browning the sausage first and the soup tasted flat and one dimensional
  • Blending only half the soup is the secret that makes this feel like a restaurant soup instead of a puréed baby food
03 -
  • Cut your sweet potatoes into evenly sized cubes so they all finish cooking at the same time
  • Let the soup cool slightly before adding the cream to prevent any possibility of separating

Return