Sweet Potato-Andouille Soup

  • Yield: 8 servings


1/2pound andouille sausage, diced
2medium onions, diced
3ounces Grand Marnier
3medium sweet potatoes, peeled and diced
1/2gallon water
1tablespoon honey
1/2teaspoon cayenne pepper
1teaspoon ground cinnamon
1 bay leaf
1/2gallon whole milk
Salt and pepper


  1. Brown the sausage in a large stockpot. Add the onions and sweat over medium low heat until translucent but not browned. Add the Grand Marnier and reduce until almost dry. Add the sweet potatoes and water. Bring to a simmer and cook for 35 minutes, until the potatoes are soft.
  2. Add the honey, cayenne, cinnamon, and bay leaf. In a blender or with an immersion blender, blend the soup mixture until smooth. Return the soup to the stockpot, add the milk, and heat. Season with salt and pepper. Serve hot.

Recipe reprinted with permission from Chris Chamberlain’s The Southern Foodie: 100 Places to Eat in the South  (Thomas Nelson, 2012)