Wednesday, September 26, 2012

Sweet Potato Sausage Soup

It's been starting to get a bit chilly around here and since I'm still hanging on with tightly clenched fists to my shorts and bare feet, I figured I needed something to warm me from the inside out. Go figure, the day I made it, it got up to 70 F and I should have been outside grilling. Regardless, this hit the spot. Perfect for Fall. 

Sweet Potato Sausage Soup
Adapted from Smitten Kitchen

When I first started to add all the ingredients to this soup, Eric and I both agreed that it seemed much too healthy. BUT we both ended up loving it, the added cheese didn't hurt. Also, every bit of spinach was worth it, adding the perfect texture. 

Makes enough for a dutch ovenfull.

3 tablespoons extra-virgin olive oil, divided
15 ounces of chorizo sausage broken into chunks
2 medium onions, chopped
2 large garlic cloves, minced
1/4 cup of garlic chili sauce
2 tablespoons of Sriracha sauce
1 tablespoon of red pepper flakes
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 1/2 cups of parmesan cheese, divided
1 9-ounce bag fresh spinach

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. Pour about half of the oil from the sausage out. (I know, gross, but it adds alot of flavor.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes, garlic chili sauce, sriracha sauce, red pepper flakes, and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage and 1 cup of parmesan cheese to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Serve with parmesan cheese on the side and top as you see fit. Don't forget some good crusty bread straight out of the oven. 

Oh you were hoping to see a picture of that little guy I like to hang out with??

Apparently, he has been sneaking dutch ovenfull's of soup. By the looks of it, he isn't too pleased with me broadcasting this. Already has an these days.


  1. YAY - a new post!!!!! I've been faithfully checking since April! :)

  2. here's a better way to keep up on the reeser's since it's no longer "Just Christa":