Creamy Sausage and Sweet Potato Soup
Ingredients:
1 lb mild Italian sausage, crumbled
1 large sweet potato, peeled and chopped
1 large onion, chopped
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 tsp dried thyme
Salt and pepper, to taste
1 cup heavy cream
Fresh parsley, chopped (optional, for garnish)
Instructions:
In a large pot, cook the crumbled sausage over medium heat until browned, breaking it up with a wooden spoon as it cooks. Remove with a slotted spoon and set aside.
Add the chopped sweet potato, onion, and minced garlic to the pot and cook until the onion is soft, about 5 minutes.
Add the chicken broth, diced tomatoes, thyme, salt, and pepper to the pot and bring to a boil.
Reduce the heat to low, cover the pot, and simmer until the sweet potato is tender, about 20 minutes.
Add the heavy cream and reserved cooked sausage to the pot and stir to combine.
Return the heat to low and let the soup simmer for 5 minutes, until heated through.
Serve in bowls and sprinkle with chopped parsley, if desired.
