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Sweet Potato & Andouille Sausage Soup
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Description
Delicious velvety soup with a bit of a kick. A great one pot meal for a crowd. Don’t skimp on the fresh parsley!
Ingredients
- 1 Tablespoon Butter Or Bacon Fat
- ½ whole Onion, Chopped
- 4 cloves Garlic, Minced
- 1 pound Best Quality Andouille Sausage, Cut Into Pieces
- 4 whole Sweet Potatoes, Cooked And Pureed
- 1 quart Chicken Broth
- 1 cup Full Fat Plain Yogurt
- 1 Tablespoon White Wine (up To A Splash)
- 2 cups Corn
- 1 bunch Fresh Parsley, Chopped
- 1 Bay Leaf
- 1 teaspoon Salt
- 2 dashes Tabasco To Taste
- 2 teaspoons Paprika
- 2 pinches Red Pepper Flakes
- 2 teaspoons Black Pepper
- 1 pinch Cayenne, To Taste
Preparation
Heat bacon fat or butter in large soup pot on medium high heat. Add onion and garlic and cook until fragrant and soft, about 10 minutes. Add sausage, stir and let it heat for a few minutes to allow the sausage to firm up but not over cook on the edges
Stir in pureed sweet potatoes, chicken broth, yogurt and wine. Fold in corn, parsley, bay leaf, salt, Tabasco, paprika, and peppers. Let it sit on medium low heat for about 15 minutes, then taste and adjust seasoning.
Garnish with additional fresh parsley and enjoy!
Note: Growing up with Cajun food I love a good amount of cayenne and Tobasco with this for an extra kick but adjust it to your liking.
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