Sausage and Sweet Potato Soup From Holiday Favorites From America’s Christmas Town by Vicky Casey

In the newest Year Round Christmas book, O Deadly Night, by Vicki Delany, Vicky Casey, owner of Victoria’s Bake Shoppe, writes a cookbook. Along with her favourite cookies, tarts, and cakes, she has suggestions for fancy holiday meals or quick suppers to feed the visiting crowd. For the first time in this series, there are some recipes in the book. One of them is a perennial favourite of mine (Vicki Delany).

 This soup is hearty and filling and the perfect thing to have on the back of the stove if people are arriving at different times.

Makes 8 servings

Sausage and Sweet Potato Soup

Ingredients:

 ·         2 tablespoons extra-virgin olive oil

·         1 lb sausage (I used hot Italian for a bit of extra heat)

·         2 medium onions, chopped

·         2 large garlic cloves, minced

·         2 pounds sweet potatoes, peeled, cut into 1/4-inch-thick slices

·         1 pound white-skinned potatoes, peeled, cut into 1/4-inch-thick slices

·         6 cups chicken broth

·         1 5-ounce bag fresh spinach

·         Salt and pepper 

 Method:

Heat 2 tablespoons oil in frying pan over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain.

Add onions and garlic to pan and cook until translucent, stirring often, about 5 minutes.

In a large stock pot, add all potatoes and broth; bring to boil, add garlic and onions, scaping browned bits off bottom of frying pan

Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.

Using potato masher, mash some of potatoes in pot.

Add sausage. Stir in spinach and simmer just until wilted, about 5 minutes.

Season with salt and pepper.

 

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Now Available for Pre-order: O Deadly Night, the eighth Year Round Christmas book by Vicki Delany. From Crooked Lane Books. Coming October 14, 2025.