TUSCAN SAVORY SWEET POTATO SOUP

Tuscan Savory Sweet Potato Soup image

This is a recipe I made up because I love sweet potatoes and soup. Add as much or as little half-and-half as you need. Surprisingly, I use the entire quart and soup is still quite thick.

Provided by Mark D. Wilder

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

5 sweet potatoes, peeled and quartered
1 tablespoon vegetable oil
1 large onion, diced
1 pound bulk sweet Italian sausage
2 cloves minced garlic
8 ounces mushrooms, sliced
1 tablespoon Italian seasoning
1 quart half-and-half, or as needed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

Steps:

Place the sweet potatoes into a large pot and cover with cold water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes. Drain and allow to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches until smooth. Return pureed potatoes to the large pot; set aside.
Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 4 minutes. Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; continue cooking until the mushrooms are tender, another 4 to 5 minutes. Season with salt and pepper; transfer to the pot with the potatoes.
Place the large pot over low heat. Pour the half-and-half over the mixture, stirring to mix. Allow the soup to slowly heat until hot and to your desired consistency. Garnish with Parmesan cheese to serve.

Nutrition Facts : Calories 493 calories, Carbohydrate 47 g, Cholesterol 69 mg, Fat 27.4 g, Fiber 6.8 g, Protein 16.8 g, SaturatedFat 13.1 g, Sodium 626 mg, Sugar 13.3 g