Sweet Potato Soup with Andouille Sausage
2 lbs. sweet potatoes, roasted and peeled (approx. 2 to 3 large sweet potatoes)
4 tablespoons butter, unsalted
½ cup sliced yellow onion
4 garlic cloves
6 cups (1.5 quarts) chicken or vegetable stock
¼ teaspoon ground cinnamon
Pinch of ground cloves
1/2 cup heavy cream (optional)
1 ½ cups Andouille sausage, cut into quarter-inch slices
Preheat oven to 350 degrees and line a baking sheet with parchment paper or aluminum foil.
Roast the sweet potatoes (peel-on) until fork-tender, about 45 to 50 minutes. The fork should be able to easily slip all the way through the potato. Remove from oven and cool at room temperature or in the refrigerator until cool enough to handle. Use your hands to remove the peel and chop the roasted sweet potato into large chunks.
Melt the butter in a stock pot over medium heat. Add the onions and garlic and cook for 5 minutes. Add the stock, sweet potatoes, cinnamon and cloves and simmer over medium-low heat for 20 minutes.
Use a handheld or liquid blender to puree the mixture until velvety smooth. Add the heavy cream and the Andouille (saving about 4 pieces per serving for garnish), and simmer over medium-low heat for an additional 5 minutes, stirring occasionally.
To serve, ladle soup into bowls, garnish with the remaining slices of Andouille and enjoy.
To store: This soup can be refrigerated for up to 3-4 days or stored in your freezer for up to two months.
- Andouille sausage is a smoked meat, which means you don’t need to cook it before serving. We add it to the soup and cook for five minutes just to heat the sausage and allow the flavors to meld together.
- If you can’t find Andouille sausage, look for another firm-bodied, smoked meat to use as a substitute, but stay away from crumbly sausages like Chorizo for this recipe.