Spicy and Sweet Potato Soup

Spicy Sweet Potato SoupI had several sweet potatoes and wanted to make a soup. I found this recipe on a blog called Soup Addict. The combination of the sweetness from the potatoes with the spiciness of the sausage is so satisfying. And… the fried sage on top is a fun surprise! Not only was I happy to find a soup recipe for my potatoes, I was excited to find this blog! Check it out for other super fantastic soup recipes!

You can also make this meatless, see the note at the end of the recipe. This is a Gr8 main course soup or perfect as a starter.

One bowl is not enough! Enjoy!

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Spicy and Sweet Potato Soup

Recipe adapted from Soup Addict.

Course Soup
Author Kyle

Ingredients

  • 3 Tablespoons olive oil divided
  • 12 fresh sage leaves chopped
  • 6 ounces chorizo or other spicy sausage (I used 2 spicy chicken sausage links)
  • 1 medium onion
  • 2 leeks white and light green parts only, chopped
  • 1 celery rib chopped
  • 1 clove garlic minced
  • 1 1/2 to 2 pounds sweet potatoes peeled and chopped
  • Splash of Sherry
  • 4 cups chicken broth
  • 1/2 cup water
  • 1/2 cup half and half
  • 4 heaping teaspoons Boursin cheese spread
  • salt and pepper to taste

Instructions

  1. Heat 1 Tablespoon of the olive oil in a large pot.
  2. Fry the sage leaves adding a pinch of salt until crispy. This will only take about a minute. Be careful not to burn them.
    sweet potato soup fried sage
  3. Spoon the sage leaves onto a paper towel and set aside.
  4. Remove the casings from the sausage if using links and crumble the sausage in the pot and cook thoroughly.
  5. Remove the sausage to a plate.
  6. Add the remaining 2 Tablespoons of olive oil to the pot.
  7. Saute the onions, leeks, celery, and garlic until soft, about 5 minutes.
  8. Add the sweet potatoes and sauté about another 8 minutes.
  9. Add the splash of Sherry and scrape the bottom of the pan with a wooden spoon to deglaze it.
  10. Add the stock and water and bring to a boil.
  11. Reduce heat to maintain a simmer. Cover partially, and simmer for 20 minutes.
  12. Test the potatoes for doneness. They should be easily pierced with a fork.
  13. Turn the flame to the lowest setting and puree the soup with an immersion blender. (If you don't have an immersion blender, see below.)
    sweet potato soup
  14. Add the half and half and Boursin and stir until creamy.
  15. Add the sausage and mix well.
  16. Add salt and pepper to taste.
  17. Ladle into bowls and sprinkle with fried sage.

Recipe Notes

Gr8 Note:

To make this meatless, just leave the sausage out and use about 1/4 teaspoon red pepper flakes or a couple shakes of your favorite hot sauce bottle. (Your tolerance for spicy will determine how much to add.)

Gr8 Do-Ahead Tip:

This soup can be made up to a day ahead of time and cooled to room temperature, covered and refrigerated. Reheat over low heat when ready to serve. The sage can also be fried a day ahead of time and kept in a sealed container. If you don't have an immersion blender... Transfer half of the soup mixture to your blender (or fill blender half full) and purée. (Be careful to leave a space in the lid because of the heat.) Then empty the blender mixture into another pot and add more soup mixture to the blender (until half full) and purée. Repeat until all the soup is creamy. Then continue with Step 14.

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