Soup season is just around the corner and this Sweet Potato Soup will help you get into soup mode. It is hearty, cozy, a little creamy, and the perfect meal for a rainy late summer day. This dish is easy to put together and can easily be made in a crock pot or slow cooker.
Ingredients for Sweet Potato Soup
Everything on the ingredient list is easy to come by and you should have no problem sourcing these ingredients at your local grocer. Just choose the best ingredients that you can while working within your budget. If you’re unfamiliar with adobo seasoning, its a Latin spice blend. Adobo Seasoning can usually be found in the Latin/Mexican section of your grocery store: Goya make a commonly available version. If you are unable to find it in your store, you can make it at home with spices that you already own by searching “adobo seasoning recipe” on google.
Here’s What You’ll Need:
- Bulk Sweet Italian Sausage
- Sweet Potatos
- Kale
- heavy Cream
- Yellow Onion
- Garlic
- Chicken Broth
- Apple Cider Vinegar
- Adobo Seasoning
- Kosher Salt
- Black Pepper
- Dried Thyme
- Sprig of Rosemary
- Olive Oil
How to make Sweet Potato Soup
Soups are simple and forgiving, so no matter your skill level you will have no problem making this recipe. You’ve got this, just follow these instructions.
Grab a big stock pot, set in on your stovetop, then get to prepping your ingredients. Slice and dice the sweet potato, garlic, and onion, then remove the ribs and veins from the kale and give it a rough chop.
Building the Soup:
Next, turn your stove burner on to medium and add the olive oil. Let that heat up a little, then add your sausage. Break the sausage into crumbles as it browns while being sure to not break the sausage up too small. This should only take a few minutes. Once the sausage is browned, toss in your garlic and onion. Let them cook a few minutes until the garlic becomes fragrant and the onion starts to soften (2 minutes).
Now add in your broth, sweet potatoes, apple cider vinegar, adobo seasoning, kosher salt, black pepper, thyme, and rosemary. Let everything come to a boil, then turn the heat down to simmer. You’re going to let your soup simmer for about an hour while occasionally stirring. You’ll be ready for the next step once the sweet potatoes are soft and tender but are still holding their shape.
Blending for Creaminess:
Next, grab your blender, remove and discard the rosemary sprig, and move a cup of broth, onion, and sweet potato into the blender. Be careful not to add any sausage to your blender. Add the heavy cream and puree. Now add that puree back into the stock pot and mix it in.
All that’s left now is to cook the kale. Add several large handfuls to the stock pot and let it wilt into the soup. Kale is tough, so let it cook at least 20 more minutes. Then ladle your soup into a bowl, top with a little bit of cream, and enjoy!
Storing and Variations for Sweet Potato Soup
Consider yourself lucky if you have any left overs. You will want to store any left over soup in an air tight container in the refrigerator. Just reheat on the stove or in the microwave and you’ll get to enjoy it all again. This dish should stay safe to eat for four days in the refrigerator.
Variations
Soups are forgiving and you can go wild building off this base. You may want to try adding a dash of cayenne for a little spice, some all spice or ginger. alternatively, you can play around with the ratios of ingredients. If you have a little extra sausage or kale don’t sweat throwing it in, you’ll just have more soup to enjoy.
Alternate Cooking Methods
This recipe can be made in a slow cooker / crockpot. Just cook your sausage, onions, and garlic before throwing everything into the crock pot. Use the low setting on your slow cooker and let it rip for about 6 hours. After that, perform the puree steps of the recipe and wilt in your kale.
Sweet Potato Soup with Kale and Sausage
Equipment
- Stock Pot
- Blender
Ingredients
- 1 Lb Sweet Italian Sausage (Bulk or casings removed)
- 1.5 Lb Sweet Potato (Peeled and Diced)
- 1 Bunch Kale (Ribs Removed and Roughly Chopped)
- 1/4 Cup Heavy Cream (Plus more for serving)
- 1 Med Yellow Onion (Diced)
- 6 Cloves Garlic (Minced)
- 6 Cups Chicken Broth
- 2 Tsp Apple Cider Vinegar
- 1 Tbsp Adobo Seasoning (Goya)
- 1 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- 1 Tsp Thyme (Dried)
- 1 Sprig Rosemary
- 1 Tbsp Olive Oil
Instructions
- In a large stock pot over medium heat, heat the olive oil then brown the Italian Sausage. Break the sausage into crumbles while cooking. Once browned, add the onion and garlic. Cook for a couple minutes until the onion starts to soften and the garlic becomes fragrant.
- Pour the chicken broth into the stock pot. Next, add the sweet potatoes, apple cider vinegar, adobo seasoning, salt, pepper, thyme, and rosemary sprig.
- Bring everything in the pot to a boil, then reduce the heat to simmer. Let the pot simmer for for at least an hour, stirring occasionally, until the sweet potato becomes soft.
- Once the sweet potatoes have softened, remove the rosemary spring then use a ladle to remove a cup of liquid, onion, and sweet potato. Be sure to not grab any sausage. Put the cup of soup you have just removed into a blender with the heavy cream and puree.
- Add the puree back to the pot and mix it in. Add about 2 cups of the chopped kale into the pot and allow it to wilt. Kale is tough, so this will take about 20 minutes.
- Serve it up, garnish with a little cream, and Enjoy!