I have to share my Creamy Sweet Potato and Sausage Soup, a Fall Sweet Potato Soup with a clever, unexpected ingredient that changes how the sweet potatoes and sausage play together.

Jump to Recipe

I usually don’t get sentimental about soups but this Creamy Sweet Potato and Sausage Soup keeps pulling me back. The balance between sweet potatoes and Italian sausage hits like a small revelation, part sweet part savory and totally addictive, so you’ll find yourself staring at the pot like it’s a mystery.

It feels exactly like the Fall Sweet Potato Soup I crave, yet there’s this subtle twist that makes you curious what I did differently. Honestly, it’s one of those Filling Soups And Stews you tell yourself you’ll save for company, then eat the whole pot alone because you can’t resist.

Ingredients

Print Recipe (No Advertisments)

Italian sausage: Rich in protein and fat, adds savory, slightly spicy depth and meaty texture.
Sweet potatoes: High in fiber and vitamin A, brings natural sweetness and creamy body.
Onion: Adds aromatic savoriness, some carbs, and helps build rich savory base.
Garlic: Small amount gives pungent, garlicky kick and potential health compounds.
Chicken broth: Boosts umami and savory depth, hydrates, low calorie if low sodium.
Heavy cream: Adds luxurious creaminess and calories, balances spice, increases fat content.
Smoked paprika: Smoky warmth, mild heat, layers smoky sweet flavor without extra salt.
Maple syrup: Optional touch of sweetness, rounds flavors, small sugars, adds depth.

Ingredient Quantities

1 lb (450 g) Italian sausage, casings removed, mild or spicy, your call

1 tbsp olive oil

1 large yellow onion, roughly diced

2 cloves garlic, minced

2 medium sweet potatoes, about 1 1/2 lb (700 g), peeled and cut into 1/2 inch cubes

2 carrots, peeled and diced

2 stalks celery, diced

4 cups (1 L) low sodium chicken broth

1 cup (240 ml) heavy cream or half and half

1 bay leaf

1 tsp dried thyme

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp maple syrup or brown sugar, optional

How to Make this

Print Recipe (No Advertisments)

1. Remove casings from the sausage and crumble it, heat 1 tablespoon olive oil in a large pot over medium heat, add the sausage and brown, breaking it up with a spoon until no pink remains, about 6 to 8 minutes; scoop the browned sausage into a bowl leaving most of the fat in the pot.

2. Add the roughly diced onion to the pot and saute until soft and translucent about 5 minutes, scraping up those browned bits, then add the minced garlic and cook 30 seconds until fragrant.

3. Toss in the diced carrots and celery and cook another 3 to 4 minutes so they start to soften.

4. Add the cubed sweet potatoes, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, the bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, stir everything so the spices coat the veggies.

5. Pour in 4 cups low sodium chicken broth, bring to a boil, then lower heat and simmer covered until the sweet potatoes are tender about 15 to 20 minutes.

6. Remove and discard the bay leaf, then for a creamy texture puree about half the soup with an immersion blender right in the pot or transfer half to a blender in batches, be careful with hot liquids so they dont splatter.

7. Return any pureed soup to the pot, stir in the cooked sausage, 1 cup heavy cream or half and half and 1 tablespoon maple syrup or brown sugar if you want a touch of sweetness, warm gently and dont let it boil.

8. Taste and adjust seasoning with more salt or pepper if needed, thin with extra broth if it seems too thick or simmer uncovered a few minutes to reduce if too thin.

9. Serve hot with crusty bread or crackers, and if you like garnish with a little extra cream or a sprinkle of fresh thyme, its perfect for chilly nights.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven
2. Wooden spoon or heatproof spatula for breaking up the sausage and stirring
3. Chef knife
4. Cutting board
5. Vegetable peeler for the sweet potatoes
6. Measuring cups and measuring spoons
7. Mixing bowl to scoop the browned sausage into, dont toss the fat in there
8. Immersion blender or a countertop blender plus a ladle to move hot soup safely and a big serving spoon for finishing touches

FAQ

Q: Can I use a different sausage like turkey or chorizo instead of Italian sausage?

A: Yes. Turkey sausage works fine but will be milder so you might want extra seasoning. Chorizo will give smoky spicy notes so cut back on smoked paprika and salt a bit, and brown it well before adding the veggies.

Q: How do I make this dairy free?

A: Swap the heavy cream for full fat canned coconut milk or a smooth cashew cream. Coconut will add a hint of sweetness so skip the maple if you dont want it sweeter, and warm it gently so it doesnt separate.

Q: Can I use a slow cooker or Instant Pot?

A: Yes. For a slow cooker brown the sausage first, then add everything except the cream and cook low 6 to 8 hours, stir in cream at the end. For Instant Pot saute sausage and onions, add potatoes, carrots, broth and cook on high pressure for 8 minutes, quick release, then stir in cream and season.

Q: How should I store and reheat leftovers?

A: Fridge for 3 to 4 days in an airtight container. Reheat gently on the stove over low heat, add a splash of broth if it thickened, or microwave in short bursts stirring between them.

Q: Can I freeze the soup?

A: Yes but freeze without the cream for best texture. Cool, freeze up to 3 months, thaw overnight, reheat and stir in cream at the end. Potatoes can get a bit mealy but the texture is still good for soup.

Q: How do I change the thickness or sweetness/heat?

A: For thicker soup blend part or all of it with an immersion blender, or add a cornstarch slurry to thicken. For sweetness use the optional maple or brown sugar sparingly. For more heat add crushed red pepper or use spicy sausage.

Creamy Sweet Potato And Sausage Soup Recipe Substitutions and Variations

Italian sausage: swap with 1 lb ground pork or ground turkey plus 1 tsp fennel seeds and 1/2 tsp dried oregano to mimic the sausage flavor; or use Spanish chorizo for a smokier, spicier soup. If you use turkey, brown it longer so it has more flavor.
Heavy cream or half and half: use equal parts full fat coconut milk for a dairy free creamy option, or whisk 3/4 cup Greek yogurt with 1/4 cup milk to cut richness but keep body. If using yogurt, temper it with some hot broth first so it dont curdle.
Low sodium chicken broth: replace with low sodium vegetable broth for a vegetarian swap, or mix 1 part concentrated stock or bouillon with 1 part water if thats all you have; taste and adjust salt.
Maple syrup or brown sugar: swap 1:1 with honey for a milder sweetness, or use molasses for a deeper, more robust note. You can also leave it out if you prefer a less sweet soup.

Pro Tips

1. Save and use the sausage fat, dont toss it all. A spoonful of that fat gives the soup way more depth, but if you want it leaner scoop most out and keep a little to finish the veg or warm the pot.

2. Give the sweet potatoes some browning first for richer flavor. Roast or pan sear the cubes until the edges get golden, it brings a toasty sweetness that straight boiling wont.

3. Puree smart and safe: let the soup cool a few minutes before blending, vent the blender lid and cover with a towel so hot splashes dont burn you. For best texture only puree about half, that way you get creamy body and still some chunky bite.

4. Brighten at the end with acid and salt, dont wait until the last second to taste. A splash of apple cider vinegar or a squeeze of lemon will cut the richness and make the flavors pop, then adjust salt after that.

5. Add the cream gently and dont boil it, that makes it break. If it starts to curdle, temper it by whisking a little cool broth into the cream before stirring it back in, or use full fat cream for more stability.

Creamy Sweet Potato And Sausage Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I have to share my Creamy Sweet Potato and Sausage Soup, a Fall Sweet Potato Soup with a clever, unexpected ingredient that changes how the sweet potatoes and sausage play together.

Servings

servings

Calories

535

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven
2. Wooden spoon or heatproof spatula for breaking up the sausage and stirring
3. Chef knife
4. Cutting board
5. Vegetable peeler for the sweet potatoes
6. Measuring cups and measuring spoons
7. Mixing bowl to scoop the browned sausage into, dont toss the fat in there
8. Immersion blender or a countertop blender plus a ladle to move hot soup safely and a big serving spoon for finishing touches

Ingredients

1 lb (450 g) Italian sausage, casings removed, mild or spicy, your call
1 tbsp olive oil
1 large yellow onion, roughly diced
2 cloves garlic, minced
2 medium sweet potatoes, about 1 1/2 lb (700 g), peeled and cut into 1/2 inch cubes
2 carrots, peeled and diced
2 stalks celery, diced
4 cups (1 L) low sodium chicken broth
1 cup (240 ml) heavy cream or half and half
1 bay leaf
1 tsp dried thyme
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp maple syrup or brown sugar, optional

Directions

Remove casings from the sausage and crumble it, heat 1 tablespoon olive oil in a large pot over medium heat, add the sausage and brown, breaking it up with a spoon until no pink remains, about 6 to 8 minutes; scoop the browned sausage into a bowl leaving most of the fat in the pot.
Add the roughly diced onion to the pot and saute until soft and translucent about 5 minutes, scraping up those browned bits, then add the minced garlic and cook 30 seconds until fragrant.
Toss in the diced carrots and celery and cook another 3 to 4 minutes so they start to soften.
Add the cubed sweet potatoes, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, the bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, stir everything so the spices coat the veggies.
Pour in 4 cups low sodium chicken broth, bring to a boil, then lower heat and simmer covered until the sweet potatoes are tender about 15 to 20 minutes.
Remove and discard the bay leaf, then for a creamy texture puree about half the soup with an immersion blender right in the pot or transfer half to a blender in batches, be careful with hot liquids so they dont splatter.
Return any pureed soup to the pot, stir in the cooked sausage, 1 cup heavy cream or half and half and 1 tablespoon maple syrup or brown sugar if you want a touch of sweetness, warm gently and dont let it boil.
Taste and adjust seasoning with more salt or pepper if needed, thin with extra broth if it seems too thick or simmer uncovered a few minutes to reduce if too thin.
Serve hot with crusty bread or crackers, and if you like garnish with a little extra cream or a sprinkle of fresh thyme, its perfect for chilly nights.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.