Sweet Potato Soup with Kale and Sausage
This hearty and cozy soup is sure to chase off colds and cold weather. So snuggle up with a bowl of Sweet Potato Soup with kale and Sausage and forget about your worries.
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!