Sweet Potato and Andouille Soup

Soup and tagged


  • 5 lbs Sweet potatoes
  • 1/2 cup (1 stick) Butter
  • 1 lb. Andouille sausage, sliced
  • 1 cup Celery, finely chopped
  • 1 cup Onion, finely chopped
  • 12 cups Chicken stock
  • 1/2 cup Molasses
  • Kosher salt and White pepper to taste


  1. Place the whole unpeeled sweet potatoes in a baking pan and bake at 350° for 1 hour or until easily pierced with a knife.  Let cool, peel and chop the potatoes.
  2. Melt the butter in a large saucepot and add the sausage. Cook until the sausage is brown. Add the celery and onion and sauté for 10-15 minutes or until tender. Add the sweet potatoes and chicken stock. Bring to a boil and reduce the heat. Simmer for 5 to 10 minutes.
  3. Purée the soup with an immersion blender or in batches in a food processor. Stir in molasses, salt and pepper. Simmer for 10 minutes or until heated through.

Recipe from the Palace Café’s Chef Darin Nesbit.