We had a huge bunch of sweet potatoes from our garden (a few pictured above!) and given that it’s soup season, I wanted to make something really rich and creamy with them… but also healthy. This soup hit the spot with lots of flavor and nutrients and color and all the things you want in a fall soup dinner. 10/10 recommend!
Slow Cooker Sweet Potato, Sausage, and Kale Soup
Makes 4-6 servings
Ingredients:
- 2 Tbs salted butter or olive oil
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 4-5 medium sweet potatoes, peeled and cubed
- 1 can white beans (any kind is fine), rinsed and drained
- 1 tsp dried thyme
- 1 sprig of rosemary
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- Salt and pepper to taste
- 4 cups chicken broth
- 1 pound mild Italian chicken sausage
- 1 bunch lacinato kale, rinsed and roughly chopped.
- Crusty bread, optional
- Red pepper flakes, olive oil, parmesan cheese for garnish, optional
Directions:
- Set the slow cooker to sauté and add the butter.
- Once melted, add the onions and cook until translucent, 5-7 minutes.
- Turn off the slow cooker and add the sweet potatoes, beans, dried spices, salt and pepper.
- Give it all a good stir.
- Add the broth and stir once more.
- Cook on low for 6 hours or on high for 4 hours.
- Transfer the soup to a blender or use an immersion blender to make it smooth and creamy. Return the soup to the slow cooker.
- In a pan, cook the sausage until browned.
- Add the sausage and kale to the soup and cook for another 10-15 minutes.
- Serve warm with crusty bread.
- Enjoy!
