Creamy Sausage & Sweet Potato Soup

**This ingredient is available at Honey’s Farm Store, open every Saturday & Sunday year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef

Serves 4-6


Ingredients:

  • 1 lb sausage (Italian chicken, turkey, or pork; mild or spicy)**

  • 1 Tb olive oil or ghee**

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 medium sweet potatoes**, peeled and diced small

  • 1 tsp sea salt (start light, adjust later)

  • ½ tsp black pepper

  • 1 tsp dried thyme (or rosemary)

  • ½ tsp smoked paprika

  • 4 cups bone broth**

  • 1 cup full-fat coconut milk 

  • 2 cups chopped greens (kale, chard, or spinach)

  • Optional finish: squeeze of lemon or splash of apple cider vinegar


Directions:

  1. Brown the sausage. In a large soup pot over medium heat, cook the sausage until browned and cooked through. Break it up as it cooks. Remove and set aside if there’s excess fat; otherwise leave it in the pot.

  2. Build the base. Add the onion to the pot (add oil if needed). Sauté 5–7 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant.

  3. Add sweet potatoes + spices. Stir in sweet potatoes, salt, pepper, thyme, and smoked paprika. Let everything toast together for 1–2 minutes.

  4. Simmer. Pour in the broth, bring to a gentle boil, then reduce to a simmer. Cover and cook for 12–15 minutes, until the sweet potatoes are very tender.

  5. Make it creamy. Stir in the coconut milk and return the sausage to the pot. Simmer uncovered for 5 more minutes.

  6. Optional: For extra creaminess, blend 1–2 cups of soup and stir it back in.

  7. Finish with greens. Add the greens and cook for 1–2 minutes until just wilted. Taste and adjust salt. Finish with lemon or apple cider vinegar if desired.


Variations: 

  • Detox-leaning: Use chicken sausage, skip paprika, add fennel seed and extra greens.

  • Extra cozy: Add a pinch of nutmeg or white pepper.

  • Spicy: Use hot Italian sausage or add red pepper flakes.

  • Dairy option: Swap coconut milk for heavy cream if not dairy-free.

  • Vegan: Substitute mushrooms and mushroom broth for chicken and chicken broth.