Sweet Potato & Andouille Soup

Creamy and delicious, Mrs. Lou's sweet potato and andouille soup is perfect for a chilly January lunch or dinner.


 3 tbs peanut oil
 1 1/4 lbs sweet potatoes
 1/2 lb Andouille Sausage
 1/2 lb tasso
 1 cup chopped onion
 2 tbs chopped green onions
 1 1/2 tsp minced garlic
 1/2 tsp nutmeg
 1/4 tsp cayenne pepper
 1 quart chicken broth
 1/2 cup whole milk
 salt to taste



Preheat oven to 400 degrees. Use 1 tbs of oil and coat potatoes. Place potatoes in baking dish and bake for 1 hour, or until tender. When done remove skin from potatoes and set aside.


Add remaining oil to large stockpot over medium-high heat. Remove sausage from casing and brown. Once sausage is cooked and fat has rendered off, remove with slotted spoon and set aside. Saute' onions and garlic. Add pepper and and chicken broth. Bring to boil.


Slice tasso into thin pieces. In a separate pan lightly fry tasso until crispy. Remove tasso and set aside with sausage.


Add potatoes to pot, reduce heat and simmer for ten minutes. Place in blender until smooth and return to pot. Stir in whole milk, nutmeg and green onions. Season with salt and pepper. Garnish with tasso and sausage.

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