How long is sausage soup good for?

From my experience, once you’ve made the Sweet Potato and Sausage Soup, it stays fresh in the refrigerator for about 3 to 4 days. I usually store it in an airtight container, and when reheating, I do it gently on the stove to maintain that creamy texture. Freezing is also an option if you want to keep it longer—up to 2 months—though I find the sausage texture can change slightly after thawing.

When should you not use sweet potatoes?

I avoid using sweet potatoes that are sprouting, shriveled, or have soft spots. These can affect both the texture and taste of the soup. Fresh, firm sweet potatoes are the key to achieving that smooth, velvety consistency that makes the soup so comforting.

How long does homemade sweet potato soup last?

Homemade sweet potato soup, including this sausage version, lasts around 3 to 4 days in the fridge. I always give it a sniff and a small taste before serving leftovers, just to make sure the flavors are still fresh and the cream hasn’t separated.

How to make sweet potato soup?

From my experience, the best method is simple: sauté aromatics like onions and garlic in a bit of olive oil, cook sweet potatoes in broth until tender, and then blend until smooth. Adding a touch of milk or cream makes it silky, and tossing in cooked sausage adds a savory depth. Season well with salt and pepper, and finish with fresh herbs for brightness. It’s straightforward, but each step builds layers of flavor that make the soup feel indulgent yet homey.

Sweet Potato and Sausage Soup Recipe

Description

Warm and comforting Sweet Potato and Sausage Soup combines tender sweet potatoes, savory Italian sausage, sautéed onions, garlic, chicken broth, milk, and cream into a creamy, flavorful dish perfect for cozy meals any time of year.

Ingredients

1 tablespoon olive oil

1 pound Italian sausage, casings removed

1 large onion, chopped

2 cloves garlic, minced

4 cups sweet potatoes, peeled and cubed

4 cups chicken broth

1 cup milk

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: fresh parsley for garnish

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.

Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.

Add onion to the pot and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more until fragrant.

Add cubed sweet potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until sweet potatoes are tender.

Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.

Return the soup to the pot. Stir in the milk, heavy cream, cooked sausage, salt, and pepper.

Heat gently over low heat until warmed through. Do not boil.

Serve hot, garnished with fresh parsley if desired.

Prep Time: 10 min
Cook Time: 30 min
Category: Soup
Method: Simmer
Cuisine: Homamade