Easy Purple Sweet Potato Soup
This easy purple sweet potato soup is a delicious and healthy family meal! It's so simple to throw together!
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Servings: 4 -6 bowls
Ingredients
- 4 purple yams peeled & diced into large chunks
- 1 lb pork sausage also known as breakfast sausage
- 1 yellow or sweet onion diced
- 2-3 c chopped kale
- 4 c chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- 1/4 c heavy cream*
Instructions
- Brown meat in a soup pot over medium heat. When the sausage is close to fully cooked, add in the diced onions and saute for about 5 minutes - until sausage is no longer pink & onions are fairly soft.
- Add in potatoes, kale, broth, and seasonings. Bring to a simmer, and then reduce heat to medium-low, cover, and cook for 30-45 minutes - until potatoes are soft. (Check it at 30 minutes. Even if the potatoes are done, you can continue to allow it to cook on low heat until you're ready to eat it.)
- Using a large spoon, smash some of the potatoes to create a thicker soup. The potatoes should be very soft and mash fairly easily. I just do this for about 10-15 seconds. (You can use an immersion blender, but if you want to keep the soup chunky, just give it a couple of pulses.)
- Stir in the heavy cream, and then ladle out into bowls alongside some cornbread or biscuits. Enjoy!
Notes
- I always use my store brand (H-E-B) light pork sausage, but you can just as easily use Jimmy Dean breakfast sausage. It'll taste great either way! (Just make sure to use pork sausage, NOT ground pork - there's a big difference. 😝)
- *If you want to omit the cream & make this dairy-free, no problem! The cream does add a yummy decadence to the soup, but you can leave it out if you need to - the soup will still taste great.
- You can easily double the soup recipe to feed a crowd or to save for later. This makes DELICIOUS leftovers!
- This freezes well, too! Store in a gallon freezer bag or in a freezer-safe container. Thaw & reheat.