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Recipe Types: Appetizer , Beverage , Dessert , Main Dish , Side Dish , Soup

Sweet Potato and Sausage Soup

2014-09-26
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 1:05 h
  • Ready In : 1:25 h

from Epicurious.com

Finally got around to offloading the pictures of the truly fantastic soup I made. It looks awful, but tastes excellent. – Kalman

Modifications:

Added 1/2t cayenne (which is maybe a *tiny* bit too much, 3/8t should be better, split the difference for perfection)
2 packets Goya Sazon (con culantro y achiote)
Used a bay leaf
Sliced the potatos significantly finer than they did (I’d rather have most of the potato/sweet potato fall apart so that it becomes a part of the broth, rather than having chunks of it in the soup)
Added the broth a lot earlier, cooked the potatoes in broth significantly longer (again, so they’d disintegrate)
Used andouille instead of linguica
I also skipped the spinach, because a good portion of the soup was going to be leftovers/refrigerated, and I don’t think spinach holds up well like that (in liquid, anyway).

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
  • 2 medium onions, chopped
  • 2 large garlic cloves, minced
  • 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
  • 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
  • 6 cups low-salt chicken broth
  • 1 9-ounce bag fresh spinach

Method

Step 1

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain.

Step 2

Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes.

Step 3

Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.

Step 4

Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes.

Step 5

Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

 
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