Comments on: sweet potato and sausage soup

By: Mike

Mike — Sun, 25 Mar 2012 12:43:30 +0000

Made this last night,…we live in Berlin and didn’t want to go spend a bunch of money to go out so we decided to make something from your site. We looked up “This Day in History” to try and think of a theme to find a recipe on and did you know that the Exxon Valdez crashed on March 24? So we went to your list of ‘Disasters’ and quickly got intimidated. So somehow we settled on this one, and since we don’t cook much it nearly still turned into a disaster, but alas, we figured it out and it was rad sauce. So good. Next time I gotta cook for some people, I’m gonna make this. Thanks and keep it up! I’m all pumped to try the Mom in law cabbage wraps next.

By: Evelyn

Evelyn — Mon, 27 Feb 2012 03:20:20 +0000

We made this Friday night, had it for dinner, and then had the rest for lunch on Saturday. Delicious. The Gentleman Friend couldn’t find any of the sausages mentioned in the recipe, so he went for andouille, which gave it a great kick that helped clear my sinuses, but I’m dying to try it with Kielbasa. The colors while it’s cooking are gorgeous. It also reminded me of the potato soup I used to get when I was studying in Berlin. Maybe I’ll try it with bratwurst.

By: Adrienne

Adrienne — Mon, 20 Feb 2012 17:17:16 +0000

I just made a lazy, low-cal version of this recipe with some premade organic creamy sweet potato soup that was pretty disgusting on its own. I added sauteed onions and garlic, a diced jalapeno chicken sausage, and a handful of baby spinach and it’s delicious. Thanks for the idea!

By: teresa

teresa — Tue, 24 Jan 2012 07:34:12 +0000

made this tonight. loved the soup and the only difference i might try next time is to use a more sturdy green, kale or collard greens (although collards may be too bitter) – i have left overs and the spinach will be way too soft she this is warmed tomorrow. once the spinach is in, it cooks very quickly – I prefer the texture to be more al dente/wilted. Such good flavor! used linguica and anduille sausage. along with salt and pepper, i used peri peri grind (Nando’s has a great one!)

will be making this again for sure!

By: Elaine

Elaine — Mon, 23 Jan 2012 01:27:03 +0000

I’ve made this probably a dozen times over the past few years (most recently, tonight), and just thought I’d add a couple of notes. I agree with Jill that draining the oil from the sausage rids the soup of some flavor. Also, I’ve subbed the white potatoes for additional sweet potatoes in the past, and liked it much better – adds a richer flavor. Thanks for a great winter recipe!

By: Katherine

Katherine — Tue, 06 Dec 2011 02:14:11 +0000

This is so yummy! Just a note: the soup is not too spicy when using kielbasa. You could probably dash in some red pepper if you want it to burn!

By: jill

jill — Wed, 30 Nov 2011 17:58:42 +0000

I have made this soup at least 5 times already this fall and we love it. That said, here’s what I do: I leave the fat from the sausage in the pot before I add the onions. I took it out the first time and we all agreed that the soup was lacking in flavor. I think the fat helps a lot. We usually make the soup a day before, as the flavor is much better the next day. I have yet to find any linguica sausage, so we use a Boar’s Head spicy Italian salami or similar that I get in the cheese case at my grocery store. I add a drizzle of really good olive oil to each bowl when serve it instead of adding oil to the whole pot at the end. Thanks for the recipe, Deb!

By: Regan

Regan — Sat, 26 Nov 2011 00:59:28 +0000

The boyfriend was sick this week and still not ready for “real” food, but tired of chicken noodle soup. I pulled up Smitten Kitchen’s soup index and set the laptop in front of him. This was his pick. Here are the substitutions that I made that worked out great for those of you looking at variations.

I took a previous poster’s suggestion and used dinosaur kale in place of the spinach. However, I wanted to note that Whole Foods sells it under the name “Lacinato kale”.

I used a Mexican style wild boar chorizo as that is what I already had in the freezer. I much prefer the smaller pieces and softer texture of the ground product rather than the slices cut from a Spanish version.

By: Fanya

Fanya — Sat, 05 Nov 2011 01:32:54 +0000

This is the perfect fall/winter soup and so simple (compare to my other fav from this site, the French Onion Soup). It’s got the creaminess from the potatoes that keeps you warm. It’s got the hearty chew from the vegetable and flavor from the meat. Get sausages with as strong a flavor as possible, mine was generic and weak, so I added some chili powder or Indian curry powder before eating, much better. Chard can be substituted for spinach, but they don’t shrink as much and don’t have much water, so it was more like chard and sausage in sweet potato puree. oops, if substituting, less fiberous green and more liquid. Because I was cleaning out the fridge, I substituted the white potato with turnip, and throw in half bottle of hard cider (made the soup a tad sweeter).

Sweet potatoes are ok in a dessert, otherwise I hate it. But, I made it anyways because your recipes have been amazingly persuasive. I did not like it at the first bite, but it grew on me and before I finished the first bowl, suddenly I don’t mind the fact I made too much and will be eating 1.5 gallon of this for the next 5 days (yeah, too much chard). Seriously, your recipe have made me eat more healthy things I hate than my mom’s nagging/cooking ever did (=X).

By: Jill M

Jill M — Fri, 28 Oct 2011 03:41:48 +0000

I live in Colorado and we got our first snow yesterday….just about a foot! I decided it was DEFINITELY a soup night. I couldn’t choose between your butternut squash soup, and this one…but I was in the mood for some meat, so this won. IT WAS DELICIOUS. Seriously…I will never eat soup without sweet potatoes in it ever again. EVER. (I also made the Peter Reinhart bagels from your website, which I will promptly be commenting on…as I will never eat store bought bagels again. You are single-handedly ruining my life, yet making it all better at the same time.)