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Bowl of Sweet Potato Soup with Sausage and Kale garnished with rosemary on a wooden table, steaming and creamy

Sweet Potato Soup with Sausage and Kale

This Sweet Potato Soup with Sausage and Kale is a time-saving, creamy delight that brings wholesome ingredients together in a slow cooker for a comforting meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 teaspoons extra-virgin olive oil
  • 1 pound mild Italian chicken sausage, casings removed
  • 1 yellow onion diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon apple cider vinegar
  • 2 1/2 teaspoons Adobo Seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 sprig rosemary
  • 1 pound orange-fleshed sweet potatoes, peeled and cubed
  • 6 cups unsalted chicken bone broth
  • 1/4 cup dairy-free heavy cream (optional)
  • 1 bunch lacinato kale or Swiss chard, stems removed and leaves torn (about 2 cups loosely packed)

Equipment

  • Slow Cooker or Instant Pot
  • large skillet
  • Blender

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into pieces with a wooden spoon, for 2-3 minutes until browned.
  2. Add the onion and garlic to the skillet and cook for 1-2 minutes until the onion softens.
  3. Transfer the sausage mixture to the slow cooker. Stir in the broth, vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes. Cover and cook on low for 6 hours (or high for 3 hours).
  4. Remove and discard the rosemary sprig. Scoop out 1 cup of the sweet potato mixture (avoiding sausage), blend until smooth, and return it to the pot. Stir in the cream if using.
  5. Add the kale, switch to high heat, and cook for another 10-15 minutes until the kale is tender. Serve immediately.
  6. Use the sauté function to brown the sausage mixture. Add all other ingredients with 5 cups of broth and pressure cook for 10 minutes. Let the pressure release naturally and follow the blending and kale steps above.