I am quite proud of this meal! I have been wanting to make a sweet potato sausage soup but without using Italian sausage. This pretty much leaves me with some sort of smoked sausage like chorizo. Josh is Jewish so he didn’t eat pork growing up. In the past year he has started eating some but I like to let him make that choice on his own rather than cook it for him. Plus he’s picky about it. I will say though when we go to this amazing pizza restaurant in town we always get some sort of prosciutto, salami, or mortadella. A traditional style Italian pizza topped with prosciutto definitely hits the spot, for him maybe even more than me! So I’ve had this soup on my brain for the last two weeks with no luck at finding something to substitute smoked pork sausage. I didn’t have anything in particular in mind but assumed I would see something that would work. It appeared this was not going to be the case so in the end I asked Josh if he was ok with me getting chorizo or a variety and he did agree. We both assumed this was what was happening, but randomly at the grocery store the other day an organic uncured beef summer sausage caught my eye. Yay! My patience paid off. This sausage was perfect for this soup. For the sweet potatoes I used one garnet yam, one jewel yam, and one white sweet potato. Both Josh and I thoroughly enjoyed every bite!!
Sweet Potato & Sausage Soup
- 3 lbs sweet potatoes, chopped, I used a mixed variety of garnet, jewel, and white
- 1 lb smoked sausage, chopped
- onion, chopped
- garlic, chopped
- 6 cups water
- 4-6 tsp Better Than Bouillon chicken base
- 1-2 cups frozen curly kale
- In a soup pot heat up a bit of olive oil and add the sausage. As the sausage browns some oil will be released. This is fine as it flavors the soup. After five minutes remove sausage with a slotted spoon and set aside.
- Add onion and garlic to soup pot. Cook a few minutes and add the chopped sweet potatoes. Continue to cook for 15 minutes allowing the potatoes to soak up the flavors of the sausage oil, onion, and garlic.
- Add the water, chicken base, and s&p. Bring to a boil and then simmer until tender, another 15 minutes or so.
- Lightly mash potatoes until desired consistency is reached. Add the browned sausage along with the frozen kale. Once kale is cooked through soup is ready to be served.