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Sausage & Sweet Potato Soup


-2 Tbsp olive oil, plus more if needed

-1 medium yellow or white onion, diced

-2 large garlic cloves, minced

-4 large carrots, diced

-1 lb red potatoes, cubed

-2 lbs sweet potatoes (about 2 large) cubed

-14 oz sausage or turkey sausage, sliced or ground

-6 cups chicken broth

-1/2 Tbp paprika

-1/2 tsp cayenne

-¼ tsp white pepper

-1 Tbsp dried parsley


-Dice onion and mince garlic and set aside. Cube potatoes and carrots and set aside in a separate bowl (not the one with the potatoes)

-Slice sausage. Heat oil in heavy large pot over medium heat. Add sausage; cook on medium/low, until brown, stirring often, about 8 minutes. Transfer to paper towels to drain.

-Add onions and garlic to pot and cook until translucent, stirring often, about 8 to 10 minutes.

-Add sweet potatoes, potatoes and carrots and cook on medium low until beginning to soften, stirring often, about 12 minutes.

-Add chicken broth and bring to boil, scraping up browned bits. Reduce heat to medium-low and simmer until potatoes are soft, stirring occasionally, about 20 minutes.

Add spices and cooked sausage. Add salt and pepper as necessary. Cook for 5 more minutes. Serve with toasty bread.

Tags: sausage, sweet potatoes, potatoes, soup, turkey sausage, fall recipes, soup recipe


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