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Crockpot Sweet Potato Sausage Soup Recipe
Ash Tyrrell

Crockpot Sweet Potato Sausage Soup Recipe

I started making this crockpot sweet potato sausage soup on busy weeknights when I needed dinner to basically cook itself while I handled everything else. I toss everything into the slow cooker in the morning, and by dinnertime my whole kitchen smells like rosemary and roasted sweet potatoes.
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Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound mild Italian chicken sausage casings removed — I like chicken sausage here since it stays lean without losing flavor
  • 1 yellow onion diced — builds the savory base that the whole soup starts from
  • 4 cloves garlic minced — fresh garlic gives a much deeper flavor than the jarred kind
  • 1 ½ pounds orange-fleshed sweet potatoes peeled and cubed — these break down into a naturally creamy texture as they cook
  • 1 bunch kale or Swiss chard stems removed and leaves torn — adds color, nutrients, and a nice contrast to the sweetness
  • 6 cups unsalted chicken broth — unsalted lets you control the saltiness once everything else is in
  • ½ teaspoon dried thyme — brings a warm earthy note that pairs so well with sweet potato
  • 1 sprig fresh rosemary — infuses the broth slowly as it simmers pull it out before serving
  • 2 ½ teaspoons adobo seasoning — this one spice blend does a lot of the flavor work here
  • ½ teaspoon apple cider vinegar — a small splash at the end brightens the whole pot
  • 2 teaspoons extra-virgin olive oil — used for searing the sausage before it goes into the crockpot
  • ¼ cup coconut milk or dairy-free heavy cream optional — stirred in at the end for extra creaminess
  • ½ teaspoon kosher salt plus more to taste — season gradually since the broth and sausage both carry salt
  • ½ teaspoon black pepper — rounds everything out

Method
 

  1. Heat the olive oil in a large skillet over medium heat and add the sausage, breaking it into crumbles as it cooks. Let it brown for about 5 to 7 minutes until it's cooked through and no longer pink. This step builds a deeper flavor than just dumping raw sausage straight into the crockpot.
  2. Transfer the browned sausage into your slow cooker, then add the diced onion, minced garlic, cubed sweet potatoes, thyme, rosemary sprig, and adobo seasoning. Pour the chicken broth over everything so it's mostly submerged, then give it a quick stir to combine.
  3. Cover the crockpot and cook on low for 6 hours or on high for about 3 hours, until the sweet potatoes are completely fork-tender. Resist lifting the lid too often, since every peek lets out heat and adds extra cooking time.
  4. About 15 minutes before serving, stir in the torn kale leaves and let them wilt right in the hot broth. Remove the rosemary sprig, then stir in the apple cider vinegar and coconut milk or dairy-free cream if you're using it.
  5. Give the soup a final taste and adjust the salt and pepper as needed. Ladle it into bowls while it's hot, and it's ready to enjoy straight away or portioned out for the week ahead.

Notes

  • I always brown my sausage first instead of skipping that step, since it adds so much more depth to the final flavor.
  • I cut my sweet potatoes into similar-sized cubes so they all finish cooking at the same time.
  • I add the kale at the very end so it stays bright green instead of turning mushy and dull.
  • I keep the rosemary as a whole sprig rather than chopping it, since it's much easier to fish back out before serving.
  • I always taste before adding extra salt, because the sausage and broth already bring plenty on their own.