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This creamy, Sweet Potato Soup with Sausage and Kale is a hearty, gluten-free, dairy-free soup you’ll need to add to your soup rotation! Slow Cooker, Quick Pot or Stove Top directions!
Sweet Potato Soup with Sausage and Kale
This is sort of a healthy spin on a Zuppa Toscana and it’s so good! Mixing a cup of the soup and using dairy-free cream makes this nourishing soup so creamy with none actual cream. I like making it within the slow cooker, but there are directions for the Quick Pot and stove too. Whichever way you cook it, it’s sure to be successful! Another slow cooker soups to try are this Lasagna Soup, Butternut Pear Soup, and Navy Bean Soup.
This recipe is from Danielle Walker’s recent cookbook Healthy in a Hurry, which features gluten-free, grain-free, and dairy-free recipes. All her recipes are SOLID! She has every thing from pasta dishes and sheet pan dinners to no-cook lunches and freezer-friendly meals. All her recipes looked so good, but I used to be most excited to do this sweet potato soup. Danielle says, “Nearly each time I cook this soup, I modify how I make it—switching from an easy broth to a creamy version that uses my cashew-based heavy cream and cooked sweet potatoes so as to add body. Either way, it’s a delicious comfort soup for those brisk fall and winter days, and even my kids down their bowls!”
I don’t at all times love slow cooker recipes I test from books, but I desired to see how this may prove in my slow cooker – this turned out so good! Be at liberty to make it on the stove or Quick Pot when you wish, directions are provided for all.
Sweet Potato Soup Ingredients
- Sausage: Mild Italian chicken sausage with the casings removed.
- Onion and Garlic sauteed with the sausage for extra flavor.
- Apple Cider Vinegar: You simply need 1/2 teaspoon.
- Seasoning and Herbs: Adobo seasoning, salt, dried thyme, black pepper, one rosemary sprig.
- Sweet Potatoes: Peel and cube one pound of sweet potatoes.
- Broth: I used chicken bone broth for more nutrition, but regular broth will work too.
- Heavy Cream: Here is the recipe for dairy-free cream. The cream’s optional, but I actually just like the soup with it. You can even use regular cream.
- Leafy Greens: Remove the stems and ribs from lacinato (also called Tuscan) kale or Swiss chard and tear the leaves.
Learn how to Make Sweet Potato Soup
You’ll be able to make this easy soup within the slow cooker, Quick Pot, or on the stove. Whichever method you select, all of them start with the identical step.
- Brown the sausage in a big skillet over medium-high heat. Add the onion and garlic and cook for a few minutes until the onion softens.
- Slow Cooker: Transfer the sausage mixture, the opposite ingredients, and 6 cups of broth into the crockpot. Cover and cook on low for six hours or on high for 3 hours.
- Quick Pot: Put the sausage mixture, the opposite ingredients, and five cups of broth into the pressure cooker. Cook for 10 minutes and let the pressure release naturally.
- Stove: Simmer the soup with six cups of broth for an hour and a half.
- Mix: Discard the rosemary sprig. Scoop out a cup of the broth, onion, and sweet potatoes while avoiding the sausage, and pour it right into a blender with the cream if using. Mix on high until smooth, and return the puree to the pot.
- For the slow cooker, add the kale and cook on high heat for 10 to quarter-hour. For the Quick Pot, after adding the kale, set the machine to sauté on high heat. Bring the soup to a boil, and cook for a minute or two until thickened. For the stove, put the kale within the pot and simmer for 10 to quarter-hour.
Learn how to Freeze Creamy Soup
I normally don’t freeze soup with dairy, but since this recipe calls for dairy-free cream, which is optional, it’s OK to freeze it. Pour it into smaller glass containers and freeze for up to 3 months. Thaw the soup overnight within the fridge and reheat it on the stove or within the microwave.
Variations:
- Sub butternut squash for the sweet potatoes.
- Swap Italian turkey sausage for chicken or use spicy Italian sausage when you prefer an additional kick.
- Substitute spinach for kale/Swiss chard.
More Soup Recipes You’ll Love:
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Sweet Potato Soup with Sausage and Kale
5
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
This creamy, Sweet Potato Soup with Sausage and Kale is a hearty, gluten-free, dairy-free soup you’ll need to add to your soup rotation! Slow Cooker, Quick Pot or Stove Top directions!
- 2 teaspoons extra-virgin olive oil
- 1 pound mild Italian chicken sausage, casings removed*
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon apple cider vinegar
- 2 1/2 teaspoons Adobo Seasoning, *
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 sprig rosemary
- 1 pound orange-fleshed sweet potatoes, peeled and cubed
- 6 cups unsalted chicken Bone Broth
- 1/4 cup Dairy-Free Heavy Cream, optional (see notes below)
- 1 buncg lacinato (Tuscan kale) or Swiss chard, stems and ribs removed and leaves torn (about 2 cups loosely packed)
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In a big skillet, heat the oil over medium-high heat.
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Add the sausage and cook, breaking it up with a wood spoon and stirring incessantly, for two to three minutes, until browned.
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Add the onion and garlic and cook, stirring, for 1 to 2 minutes, until the onion begins to melt.
Slow Cooker Version:
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Transfer the ingredients to the slow cooker with the 6 cups broth. Cover and cook on low for six hours or on high for 3 hours.
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Remove and discard the rosemary sprig.
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Scoop out 1 cup of the broth, onion, and sweet potatoes, being careful to avoid the sausage, and transfer to a blender. Add the 1/4 cup cream, if using, to the blender, mix on high speed until smooth, and return the puree to the pot. Switch the slow cooker to high heat, add the kale, and simmer, covered, for 10 to quarter-hour, until thickened. Serve immediately.
Quick Pot Version:
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Transfer the ingredients to the pressure cooker add 5 cups of the broth and cook for 10 minutes. Let the pressure release naturally.
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Remove and discard the rosemary sprig.
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Scoop out 1 cup of the broth onion and sweet potatoes being careful to avoid the sausage and transfer to a blender. Add the cream to the blender mix on high speed until smooth and return the puree to the pot.
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Add the kale turn the machine to sauté on high bring the soup to a boil and boil for 1 to 2 minutes until thickened. Serve immediately.
No Slow Cooker, No Problem
Dairy-Free Heavy Cream
MAKES 1 1/2 CUPS
Prep Time: 5 minutes, plus 4 hours soaking time
11⁄4 cups (about 185 g) whole raw cashews
3⁄4 cup water
1 tablespoon freshly squeezed lemon juice
1⁄4 teaspoon superb sea salt
3⁄4 teaspoon apple cider vinegar
In a bowl, mix the cashews with water to cover. Cover and let soak at room temperature for 4 hours. Drain the nuts, rinse well, and drain again. Transfer them to a high-speed blender, add the water, lemon juice, salt, and vinegar, and mix on high speed for about 1 minute, until very smooth and creamy. There needs to be no visible bits of cashew. If needed, scrape down the edges with a rubber spatula and mix again for 30 seconds.Store in an airtight container within the refrigerator for five days.Note: Plan on 4 hours for soaking the cashews.
Tidbits: Use this dairy-free cream instead of heavy cream in creamy soups or casseroles. A high-speed blender is needed to puree the cashews to a really smooth cream.
*check labels for whole30 and gluten-free, dairy free
Serving: 11/3 cups, Calories: 265kcal, Carbohydrates: 23g, Protein: 23.5g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 66mg, Sodium: 1236mg, Fiber: 4g, Sugar: 7g
Keywords: dairy free soup, gluten free dairy free soup, quick pot sweet potato soup, slow cooker soup, sweet potato soup