Cooking Instructions

Begin by preparing all your ingredients. Dice the onion, slice the carrots and celery, mince the garlic, and peel and cube the sweet potatoes.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage to the pot, breaking it apart with a spoon, and cook until browned. Once cooked through, remove the sausage from the pot and set it aside.

In the same pot, add the remaining tablespoon of olive oil and sauté the diced onion, sliced carrots, and celery for about 5-7 minutes, or until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Return the cooked sausage to the pot, then add the cubed sweet potatoes and chicken broth. Season with dried thyme, paprika, salt, and pepper. Stir well to combine all the ingredients.

Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the sweet potatoes are tender.

For a creamy texture, use an immersion blender to blend part of the soup, leaving some chunks for texture. If you prefer a completely smooth soup, blend it until fully creamy.

Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed. Heat through for a few minutes before serving.

For the best results, remember to use quality ingredients and maintain consistent sizing when chopping your vegetables for even cooking. Feel free to adjust the seasoning to your personal taste, and consider garnishing your soup with fresh parsley or a sprinkle of paprika for added color and flavor. Enjoy your delicious Sweet Potato and Sausage Soup!