Sweet Potato and Andouille Soup

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My son and I had a similar soup on the Eastbank in NOLA, so I went searching for the receipe. Of course, Emeril would have it. We've made it a few times and it is awesome. It freezes well too!

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Great soup. I made mine with the usual trinity and it was awesome. This recipe made me go out and buy an immersion blender.

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Just made this for my wife. We loved it! Sweet smokey flavor with a bit of heat on the back end to help warm you up. It was easy to make and NOT greasy in any way. I would definitely recommend following the directions and taking the sausage out and letting it drain (grease problem fixed. Then adding it in after you blend. There really wasn't much fat to render and it left so little in the pot that I did have to add oil for the onions to saute in. I will definitely add this to my soup library!

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Absolutely delicious. I've been making sweet potato soup for years, but this recipe takes it to the next level. I only had one sweet potato, so I added a cup of canned pumpkin. I also topped off the soup with some shredded Gruyere. Mixed in the andouille instead of piling it on top. Blends the best flavors of the south while minimizing its often unhealthy qualities. Great dinner served alongside crusty bread and a glass of wine!

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This soup was easy to make and tasty. The flavors blend well.

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You have to try this soup! It was really easy and tasty. My friends were moaning the whole time when they were eating this soup. The sweet taste of the sweet potato really goes well with the spicy andouille. I absolutely loved it!

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We really enjoyed this soup!!!

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I, too, added an extra sweet potato, increased heavy cream to 1 c. and added crushed red pepper. I used spicy italian sausage rather than andouille sausage, too. The overall combination is very flavorful with a kick.

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My dad made this soup for a family gathering yesterday, and it was a huge hit. I don't even like sweet potatoes and it might be one of my all time favorite soups. So delicious!

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This soup is very delicious, as are all of Emeril's recipes. It's equally delicious to use bacon instead of andouille, since it's more readily available. Also, I usually sub milk and olive oil for cream and peanut oil.