Sweet potatoes are amazingly prevalent in Louisiana, and I absolutely love them. Their rich sweetness is so much more enjoyable than regular potatoes. Don’t get me wrong – I love all potatoes. Gnocchi, French fries, roasted, whatever. I’ll devour and enjoy the potatoes. The standard little spud just typically needs more jazzing up to be enjoyable.
I’ve had four mammoth sweet potatoes hanging out in my pantry for a long time. Early in the fall, I overindulged my sweet potato cravings and needed a break. A little respite to restore my love, if you will.
It’s safe to assume that about 75% of my time can be described with this statement: I was working while being super cold and fighting off a food craving. Last week, this craving was potato soup. Not just any potato soup, however. I wanted the true comfort food variety where bacon bits cascade from your overloaded spoon and fall down the tendrils of melted cheese that dangle into the bowl.
In an attempt to be healthy and economical, I realized I should use my sweet potatoes instead. After some extended searching for a good sweet potato soup, I discovered this gem. The title hooked me before I even read the recipe.
Sausage soup? Mhmm. Andouille sausage soup? Yep. Potato and Andouille sausage soup? I’m salivating. Sweet Potato and Andouille Sausage Soup? Well, as Emeril probably said at some time directed at this recipe, “BAM!”
Andouille Sausage and Sweet Potato Soup
Adapted from Emeril Lagasse’s recipe on Emeril Live
This sweet potato soup is hearty and can easily make a full meal for 4. This soup is very easy to make, so if you have an abundance of sweet potatoes, consider making extra to freeze.
4 large sweet potatoes
4 tbs olive oil
1 pound Andouille sausage, pulsed in food processor
1 medium white onion, finely diced
2 garlic cloves
3 cups chicken broth
¼ tsp cayenne pepper
½ cup heavy cream
¾ tsp salt
Preheat the oven to 400°. Pour 2 tablespoons of the oil onto a roasting pan and toss the sweet potatoes until coated. You can really just roll them around in the pan to get the job done. Roast the potatoes for about 1 hour.
Add the remaining 2 tablespoons of oil to a Dutch oven and heat on medium-high. Add the sausage and cook until well caramelized, about 6 minutes. Using a slotted spoon, remove the sausage and reserve on a paper-towel lined plate. This will drastically reduce the grease content of the soup.
Add the onions and sauté until opaque, about 4 minutes. Add garlic and cook for 30 seconds, stirring constantly. Add the broth and cayenne pepper and bring to a boil.
Reduce heat to a simmer and add the roasted sweet potatoes. Using your spoon, gently mash the potatoes to incorporate, but you do not need to make them spoon. If you have an immersion blender (and this is a great time to have one!), blend the soup together. If you don’t, transfer the soup to a food processor. Because of the heat, you don’t want to cover the soup completely or it could explode. Sweet potato soup on the walls is very unappetizing. Instead, remove the insert for the pour spout and cover this with a paper towel or dishtowel. Pulse the soup until smooth.
Pour the soup back into the Dutch oven and stir in cream. Add some of the Andouille sausage, reserving enough to be garnish for each serving. Stir to combine and serve with Andouille garnish.
Picnic tip: An insulated food jar keeps soup hot for a picnic.