Creamy Sweet Potato Sausage (Printable)

Velvety sweet potato and smoked sausage blend with aromatic vegetables for warmth and flavor.

# 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 (gluten-free if needed)
08 - 1 cup whole milk
09 - ½ cup heavy cream

→ Spices & Seasonings

10 - 1 tsp smoked paprika
11 - ½ tsp dried thyme
12 - ¼ tsp ground black pepper
13 - ½ tsp salt, plus more to taste
14 - Pinch of cayenne pepper

→ Garnish

15 - 2 tbsp chopped fresh parsley

# How To Make It:

01 - In a large pot over medium heat, add the sliced sausage and sauté for 5 minutes until browned. Remove sausage and set aside, leaving any rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until softened.
03 - Stir in the garlic, smoked paprika, thyme, black pepper, and salt. Sauté for 1 minute until fragrant.
04 - Add diced sweet potatoes and return the sausage to the pot. Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Cover and cook for 15–20 minutes, until sweet potatoes are very tender.
05 - Using an immersion blender, blend half the soup directly in the pot for a creamy texture, leaving some chunks for body. Alternatively, transfer 2 cups to a blender, purée, and return to the pot.
06 - Stir in milk and heavy cream. Heat gently for 3–4 minutes, but do not boil. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley.

# Tips from dashanddishes:

01 -
  • The sweetness of the potatoes balances perfectly with smoky sausage, creating depth that tastes like it simmered all day
  • You get that luxurious restaurant texture without using a single drop of flour or making a roux
  • It reheats beautifully, so Tuesday's lunch feels just as special as Sunday's dinner
02 -
  • Don't blend the entire soup smooth, leaving some texture is what makes it feel substantial and satisfying
  • Immersion blenders can splash hot soup everywhere, tilt the pot slightly and keep the blade fully submerged before turning it on
  • The soup will thicken as it cools, so if serving later you may need to thin it with a splash more broth or milk
03 -
  • Cut your sweet potatoes into uniform pieces so everything cooks evenly and finishes at the same time
  • If you don't have an immersion blender, let the soup cool slightly before transferring to a standard blender, hot soup expands and can create dangerous pressure

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