Sweet Potato Soup with Sausage and Kale

Name: Sweet Potato Soup with Sausage and Kale
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 2 teaspoons extra-virgin olive oil; 1 pound mild Italian chicken sausage; 1 yellow onion; 4 cloves garlic; 1/2 teaspoon apple cider vinegar; 2 1/2 teaspoons adobo seasoning; 1/2 teaspoon kosher salt; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 1 prig rosemary; 1 pound orange-fleshed sweet potatoes; 6 cups unsalted chicken Bone Broth; 1/4 cup Dairy-Free Heavy Cream; 1 bunch lacinato (Tuscan kale) or Swiss chard

User Reviews

4.9

156 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6 servings
Calories
265 kcal
Course
Dinner
Cuisine
American

Sweet Potato Soup with Sausage and Kale

Iris Warren

Report

This creamy, Sweet Potato Soup with Sausage and Kale is a hearty, gluten-free, dairy-free soup you’ll want to add to your soup rotation! Slow Cooker, Instant Pot or Stove Top directions!

Share:

I Made This!

117 people made this

Print

32 people printed this

Save this

93 people saved this

Ingredients

Servings

2 teaspoons extra-virgin olive oil
1 pound mild Italian chicken sausage (casings removed*)
1 yellow onion (diced)
4 cloves garlic (minced)
1/2 teaspoon apple cider vinegar
2 1/2 teaspoons adobo seasoning (*)
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 prig rosemary
1 pound orange-fleshed sweet potatoes (peeled and cubed)
6 cups unsalted chicken Bone Broth
1/4 cup Dairy-Free Heavy Cream (optional )
1 bunch lacinato (Tuscan kale) or Swiss chard (stems and ribs removed and leaves torn (about 2 cups loosely packed))

Add to Shopping List

Instructions

In a large skillet, heat the oil over medium-high heat.
Transfer to the slow cooker with the 6 cups broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes. Cover and cook on low for 6 hours or on high for 3 hours.
Transfer all the ingredients to the pressure cooker add 5 cups of the broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes and cook for 10 minutes. Let the pressure release naturally.
Let this simmer in a large pot on the stove 1 1/2 hours, covered over low heat.
Add the sausage and cook, breaking it up with a wooden spoon and stirring frequently, for 2 to 3 minutes, until browned.
Remove and discard the rosemary sprig.
Remove and discard the rosemary sprig.
Add the onion and garlic and cook, stirring, for 1 to 2 minutes, until the onion begins to soften.
Scoop out 1 cup of the broth, onion, and sweet potatoes, being careful to avoid the sausage, and transfer to a blender. Add the 1/4 cup cream, if using, to the blender, blend on high speed until smooth, and return the puree to the pot. Switch the slow cooker to high heat, add the kale, and simmer, covered, for 10 to 15 minutes, until thickened. Serve immediately.
Scoop out 1 cup of the broth onion and sweet potatoes being careful to avoid the sausage and transfer to a blender. Add the cream to the blender blend on high speed until smooth and return the puree to the pot.
Add the kale turn the machine to sauté on high bring the soup to a boil and boil for 1 to 2 minutes until thickened. Serve immediately.

Nutrition Information

Show Details

Serving 11/3 cups Calories 265kcal (13%) Carbohydrates 23g (8%) Protein 23.5g (47%) Fat 8.5g (13%) Saturated Fat 2g (10%) Cholesterol 66mg (22%) Sodium 1236mg (52%) Fiber 4g (16%) Sugar 7g (14%)