Sweet potato-sausage soup

cc licensed ( BY SA ) flickr photo shared by ted_major
Based loosely on a recipe from Bon Appetit, modified to accomodate the awesome kale and sweet potatoes we have this week from Snow’s Bend and our oh so tasty(and  somewhat local) Conecuh sausage:

  • 2 tablespoons olive oil
  • 1 lb smoked sausage (we used Conecuh spicy hickory–use what ever tasty sausage you have available), sliced
  • 1 onion, diced
  • 3 ribs celery, chopped (include some of the leaves for extra celery goodness)
  • 3 garlic cloves, minced
  • 4 cups sweet potatoes peeled & diced
  • 6 cups chicken broth
  • 1 large bunch kale, stemmed, torn & washed

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown. Remove sausage to paper towels to drain. Add onions to pot and saute briefly; add celery and cook until translucent. Add sweet potatoes and cook until they begin to soften, stirring often. Add broth; bring to boil, scraping bottom of the pot. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Mash sweet potatoes with a potato masher. Add browned sausage to soup. Stir in kale and simmer about 5 minutes. Serve and enjoy.

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