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I started checking out the Washington Post recipes a few months ago, and this one recipe really stuck out as intriguing. They suggest it as a Thanksgiving leftover soup, using up extra mashed sweet potatoes, but I adjusted it below to incorporate a meat.

I think a mild sausage would work best, but feel free to sub in whatever cooked protein you enjoy most–shredded chicken or turkey–or omit to serve a vegetarian meal. I also was unable to achieve the ‘crispy’ leeks in the original recipe, so I ended up just mixing it all into the soup at the end. The entire recipe took about an hour, half prep and half on the stove.

Creamy Sweet Potato Soup
(adapted from The Washington Post)

  • 5 tablespoons unsalted butter
  • 2 cups peeled, cored and chopped tart apples (Granny Smith or Pippin)
  • 3 medium cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2-3 large sweet potatoes
  • 2 cups whole milk
  • 2 cups homemade or no-salt-added chicken or turkey broth
  • 1 cup thinly sliced leeks, white part only (from 2 or 3 medium leeks), rinsed well
  • 4 links sausage, mild italian or chicken (select pre-cooked to save time), cut into bite-sized slices
  1. Place the sweet potatoes on a plate and cook in the microwave until tender and skin is coming away from the inside (5-10 minutes–use the potato setting). Let cool.
  2. Melt 3 tablespoons of the butter in a large pot over medium-high heat. When the foam subsides, add the apples, garlic, thyme, poultry seasoning, salt and pepper, and stir to combine. Reduce the heat to medium and cook for 10 minutes, stirring frequently, until the apples are golden brown and softened.
  3. As the apples cook, remove the skin from the potatoes and mash. Add to the pot with the apples, along with the chicken broth. Using an immersion blender, puree until smooth. As you are blending, slowly add in the milk until the entire mixture is smooth. [Note: You can also use a blender to puree the apples/sweet potatoes–then transfer back to the pot and add in the liquids.]
  4. Whisk until the soup is throughly blended and lump-free. Bring it to a boil, then immediately reduce the heat to medium-low and cook for 20-30 minutes, stirring frequently and adjusting the heat so it is just barely bubbling.
  5. In a medium skillet on medium-high heat, add in the sausage links and reheat, 5-10 minutes. Add to soup.
  6. Melt the remaining 2 tablespoons butter in skillet. Add the leeks and cook until they are golden brown and slightly crisped, 6 to 8 minutes, stirring often. Add to the soup, OR move to a plate to cool. [Note: I added them directly to the soup, but you can also serve as garnish if you prefer].
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