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Sweet Potato Leek Soup with Spicy Sausage


  • 1 Tbs olive oil 
  • 3 sweet potatoes, cut into 1" cubes 
  • 4 leeks, washed and cut into ½" pieces 
  • 7 c. chicken or veggie stock, depending on how thick you like your soup 
  • 3 spicy Italian sausages pulled out of their casing and made into rough little "nuggets" - roughly ¼"- ½" pieces 
  • 4 cloves garlic, diced 
  • 1 Tbs pepper
  • White truffle oil , optional 


  1. In a med. stock pot, sauté garlic & leeks in olive oil until soft. Add sweet potatoes & pour in enough stock to cover. Bring to a boil & then lower heat to med. 
  2. Let soup cook until sweet potatoes are soft (roughly 20 mins.). 
  3. Meanwhile, brown the sausage "nuggets" in hot oil & let them cook all the way through, then set aside for the end. 
  4. Once sweet potatoes are cooked through, run the soup mixture through a rough "pulse" (not purée) in a blender or food processor. This will result in a thick, rustic stew. At this point you may wish to add more stock if you want a thinner soup.
  5. After achieving your desired consistency, return to pot, add sausage nuggets and pepper. The longer this soup simmers on low heat, the more flavor it picks up from sausage and leeks. 
  6. Serve soup hot with 3-5 drops of white truffle oil drizzled on top.