Creamy Sweet Potato Sausage Soup (Printable)

A comforting, velvety soup featuring sweet potatoes, savory sausage, and aromatic vegetables.

# What You'll Need:

→ 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 - 1/2 cup heavy cream

→ Spices & Seasonings

10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt, plus more to taste
14 - Pinch of cayenne pepper

→ Garnish

15 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Place a large soup pot over medium heat. Add sliced sausage and cook for 5 minutes until nicely browned. Remove sausage from pot and set aside, leaving rendered fat in the pot.
02 - Add diced onion, sliced carrots, and celery to the pot. Sauté for 5-6 minutes until vegetables begin to soften and onion becomes translucent.
03 - Stir in minced garlic, smoked paprika, dried thyme, black pepper, and salt. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Add diced sweet potatoes and return browned 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, purée half the soup directly in the pot to create a creamy base while leaving some chunks for texture. Alternatively, transfer 2 cups soup to a standard blender, purée until smooth, and return to pot.
06 - Stir in whole milk and heavy cream. Heat gently for 3-4 minutes until warmed through, being careful not to boil. Taste and adjust salt and pepper as needed.
07 - Ladle hot soup into serving bowls and sprinkle with chopped fresh parsley. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • The sweetness of the potatoes balances perfectly with smoky sausage in every spoonful
  • It comes together in under an hour but tastes like it simmered all day
  • The partial blending creates this incredible velvety texture while keeping satisfying chunks
02 -
  • Do not skip the partial blending step. It is what makes this soup feel restaurant quality rather than just chunky vegetable soup.
  • The soup will thicken as it cools. Add a splash of broth when reheating if needed.
  • Sweet potatoes vary in sweetness. Trust your taste buds at the end and adjust seasoning.
03 -
  • Cut your sweet potatoes into evenly sized cubes so they all finish cooking at the same time
  • If you do not have an immersion blender, let the soup cool slightly before transferring to a regular blender

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