Wednesday, December 11, 2013

Sweet Potato & Greens Soup with Turkey Sausage

That Sausage, Potato & Kale Soup is hands-down my go-to soup.  But a few weeks ago, I decided to mix it up a bit and try it with sweet potatoes instead of regular potatoes.  The result was a delicious and comforting taste of Fall that I swear kept getting better as we ate our way through the leftovers.  So this is the perfect make ahead soup as it really does get better the longer everything has to marinate in its own loveliness.  And since kale and collards are pretty interchangeable, you'll be able to use up this week's sweet potatoes, collards and yellow onion in one dish!  Just what all of this cold weather calls for...HOT SOUP!

Sweet Potato & Greens Soup with Turkey Sausage

2 Tbsp olive oil
2 Tbsp garlic, minced
1 medium-sized yellow onion, chopped
6 links turkey sausage (hot or sweet depending on your heat preference), casings removed and meat crumbled
2 - 32 oz containers of reduced sodium chicken stock
1 lb sweet potatoes, peeled & diced
1 bundle collard greens or kale, leaves stripped from stalks and roughly chopped
Salt & pepper to taste

In a large stock pot, heat olive oil over medium high heat.  Saute garlic and onions for 3-4 minutes or until translucent.  Add in turkey sausage and stir to continue to crumble.  Increase heat and cook until sausage is cooked through and browned.  Deglaze pan with a bit of the chicken stock and stir to get any browned bits off of the bottom of the pan.  Add in the rest of your stock and bring to a boil.  Reduce heat but still keep liquid at a vigorous simmer and add in your sweet potatoes.  Cook for an additional 5-7 minutes or until potatoes are fork tender.  Reduce heat to a simmer and add in chopped greens.  Season with salt & pepper to taste.  Simmer for an additional 2-3 minutes and then remove pot from heat to allow soup to finish setting up and cool slightly.  Taste broth and season with additional salt & pepper, if needed.

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