Sausage and Sweet Potato Soup
 
Makes about 4 quarts
Ingredients
  • 1 teaspoon olive oil
  • 1½ pounds Italian sausage, casings removed
  • 2 cups chopped yellow onion
  • ½ cup chopped celery
  • 1 tablespoon minced garlic
  • 2 pounds sweet potatoes, peeled and chopped
  • 1 pound russet potatoes, peeled and chopped
  • 3 (32-ounce) containers low-sodium chicken broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 10 sprigs fresh thyme, tied with kitchen string
  • 4 cups (2-inch pieces) kale
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Shredded Parmesan cheese
Instructions
  1. In a large Dutch oven, heat oil over medium-high heat. Add sausage; cook until browned and crumbly. Add onion, celery, and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add all potatoes, and cook for 2 minutes. Stir in broth, tomato, and thyme, and bring to a boil. Reduce heat, and simmer until potatoes are tender, about 20 minutes. Stir in kale, salt, and pepper, and cook for 5 minutes. Sprinkle servings with cheese.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sausage-and-sweet-potato-soup-recipe/