Sweet Potato and Sausage Soup

9 Jan


I like this soup almost as much for the colors as I do for the taste. But I know what you’re thinking — sausage soup? with sweet potatoes and spinach? I questioned it too at first, but for some reason I can’t explain all these ingredients seem to work perfectly together.

The sausage is an important part of the soup. Good sausage = good soup. The recipe suggests linguica, but I think any smoked sausage will do. We like using spicy Louisiana-style hot link sausages. The spices from the sausages really add flavor to the broth.

3 tablespoons olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound red or white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups  chicken broth
9 ounces fresh baby spinach


  1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage to the pot and cook until brown, stirring often, about 8 minutes. Transfer sausage to a bowl and set aside.
  2. Add onions and garlic to the grease left in the pot and cook for about 5 minutes, or until onions are translucent. Add all potatoes and continue to cook on medium-high heat until the potatoes start to get soft.
  3. Add broth and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are tender but not falling apart, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot breaking them into smaller pieces.
  4. Stir in browned sausage and spinach into the soup. Simmer until spinach leaves are just wilted (about 5 minutes) and add remaining tablespoon of oil. Season soup with salt and pepper to taste.

Recipe from SmittenKitchen (from Bon Appetit)



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