Sweet Potato and Andouille Soup

  • Yield: 12 servings


5pounds sweet potatoes
1/2cup (1 stick) butter
1pound andouille sausage, sliced
1cup finely chopped celery
1cup finely chopped onion
3quarts (12 cups) chicken stock or canned chicken broth
1/2cup molasses
Kosher salt and white pepper to taste


  1. Place the whole unpeeled sweet potatoes in a baking pan and bake at 350 degrees for 1 hour or until easily pierced with a knife and the sugars begin to be released. Cool, peel and chop the sweet potatoes.
  2. Melt the butter in a large saucepot and add the sausage. Cook until the sausage is brown.
  3. Add the celery and onion and saute for 10 to 15 minutes or until tender.
  4. Add the sweet potatoes and chicken stock. Bring to a boil and reduce the heat. Simmer for 5 to 10 minutes or until the flavors blend.
  5. Puree the soup in batches in a food processor.
  6. Return to the saucepot and stir in the molasses, kosher salt and white pepper. Simmer for 10 minutes or until heated through.

Recipe reprinted with permission from Dickie Brennan & Co., Dickie Brennan’s Palace Cafe, the Flavor of New Orleans (Dickie Brennan & Co., 2002)