Creamy Sweet Potato Soup with Sausage

Ingredients for Creamy Sweet Potato Soup

This simple and delicious soup recipe is filled with all kinds of delicious goodies! Here are the main ingredients you’ll need to make it:

• Bacon: smoky bits of bacon are a great addition to this recipe. Use your favorite variety of bacon.
• Sausage: for my recipe, I used pineapple sausage from Costco. Feel free to use your favorite variety! Polish sausage is a great option.
• Zucchini & Mushrooms: use green zucchini and your favorite variety of mushrooms. White mushrooms, shiitake and portabella will all work well.
• Sweet Potatoes: regular, orange sweet potatoes or yams work best. You can use regular potatoes if you don’t have the sweet kind.
• Onions, Celery, Carrots & Garlic: for making the mirepoix, the base of the soup.
• Tomatoes & Tomato Sauce: I used canned, diced tomatoes and plain tomato sauce.
• Red Wine: a dry red wine such as cabernet or zinfandel works best. The wine is optional in this recipe, although it does add lots of great flavor. You can replace the wine with more beef broth.
• Beef Broth
• Cream: whipping cream, light cream and heavy cream will all work well for this recipe.
• Fresh Herbs: use fresh herbs such as thyme, rosemary and oregano for the most aromatic soup.
• Parmesan Cheese: try adding some grated cheese over the hot soup right before serving to add even more flavor!

How to Make Sweet Potato Soup with Sausage

This creamy sweet potato soup is so easy to make! You’ll be enjoying this hearty dish in no time!

1. Step 1: In a large soup pot, over medium heat, render the sliced bacon until golden and crispy. Remove the bacon onto paper towels to cool, then dice once cooled; set aside. Slice the sausage into bite-sized pieces and add to the same pot. Fry for 3 to 4 minutes until well browned all over. Remove the sausage into a small bowl and set aside.
2. Step 2: Into the same pot, add the diced onion, carrot and celery. Saute the mixture over medium heat for 4 to 5 minutes, until the onion is translucent. Add the garlic last and fry for another minute. Scoop the mixture out of the pot into a separate bowl. Into the pot, add the diced zucchini and mushrooms. Fry the veggies for 3 to 4 minutes, until tender and browned.

• Step 3: Return the onion and celery mixture back into the pot and add the diced tomatoes, tomato sauce and red wine. Strip the fresh herbs from their stalks, give them a rough chop, then add to the soup along with the remaining spices and seasonings. Cook the mixture over medium-high heat until it comes to a simmer. Simmer for a few minutes, then add the broth, water, diced bacon and sweet potatoes.
• Step 4: Cover the pot and bring the soup up to a boil over medium-high heat. Cook the soup for about 16 to 18 minutes, until the sweet potatoes are tender. Add the sausage back into the pot and add the cream and Parmesan cheese. Allow the soup to come back up to a simmer and cook until the cheese is completely melted. Serve with a side of toasted French baguette.

Soup Serving Suggestions

I love to serve this creamy sweet potato soup with a side of warm, toasted baguette. Try adding some grated parmesan cheese over the top for even more delicious flavor! And, don’t forget a sprinkle of freshly ground black pepper!