Sweet potato chorizo boursin soup combines tasty ingredients, like paprika-spiced sausage and a creamy garlic spread into one comforting bowl of deliciousness.
One of the advantages of being a soup addict is that it gives you license to try all sorts of crazy things. Like mash-ups that, on paper, don’t make any sense, but totally do once in the bowl.
Similar to my pumpkin obsession back in October, I’ve been soup-focused all month long, playing with this ingredient and that. Some experiments didn’t work out so well, but others did. Sometimes quite unexpectedly.
I really wanted to make a sweet potato soup, but as I’ve said probably too many times (here, here, here, and here), I’m a staunch believer that sweet potatoes should have a savory preparation. Lots of aromatic vegetables, a flavorful stock, and a good dose of sausage.
I couldn’t get Spanish chorizo out of my head, for some reason. It must be the paprika seasoning, which is such a favorite in my cooking, that I not only have one spice jar of paprika, but four: hot paprika, sweet paprika, smoked paprika, and bourbon-smoked paprika.
Folks who don’t like the smoky dried pepper probably shouldn’t eat at my house.
As I’ve discovered in the past, sweet potatoes and smoky paprika go really, really well together. And with the whole sweet potato/paprika/sausage-craving thing stuck in my brain, it all just came together.
At the last minute, I stirred in some Boursin (another current obsession), which totally sealed the deal. (The garnish in the photos is fried sage … wowsers, that’s some good stuff on top of this soup.)
With the holiday food gluttony rapidly winding down, I’ll be drifting back to my primarily vegetarian ways, and am happy to note that sweet potato chorizo boursin soup will be coming with me. Vegetarian chorizo is widely available and totally works in this soup.
And Boursin … well, Boursin always works. It just does.
Oh, and a quick note to folks who use Facebook to keep up with the goings-on here at SoupAddict: FB is getting super greedy, and continues to decrease the percentage of followers who see posts in their newsfeed (without the Page owner paying an advertising fee). With only 3-5% of the people who “liked” the SoupAddict page actually seeing posts, chances are, you’re not one of them.
It’s completely cheesy to say, but supposedly the best way to keep the posts of a page you like (SoupAddict or anyone else) is to interact with the posts by either liking or commenting on it. Again, soooo cheesy. I’ve noticed recently that pages that I *specifically* marked to follow and appear in my news feed have completely dropped off (presumably because I haven’t interacted with the posts). It’s maddening and disturbing, both as a reader of Facebook and someone who maintains a branded Page. (I missed out on following an awesome cookie contest from King Arthur Flour this season because I hadn’t noticed that their posts dropped out of my feed.)
Another thing you might have noticed on FB is page owners placing links to whatever their post is linking to in the comments rather than in the post copy. It’s annoying, but it increases the post’s reach rather significantly. This morning, I made two posts on SoupAddict’s FB page: one with a link in the comments, one in the post copy. The post with the link in the comments reach almost 16% of the people who liked the page versus 1% (1%!) for the post without the link in the comments.
I hope not all of the social media outlets head down this absurd path of restricting content in unknown ways (eyeing you closely, Pinterest). When I “like” a page, obviously, I want to see its posts. I don’t want FB punishing both me and the Page by withholding content from the news feed simply because I’m not reacting to the post with a click or a like.
Aaaaand having said all that … I plan to unplug this holiday season and enjoy the sights and sounds (and flavors!) of Christmas and New Year’s, out from behind the computer screen.
I hope each of you get to spend the coming days doing exactly what you want in the comforting presence of those you love.
- 1 tablespoon olive oil
- 12 fresh sage leaves, chopped
- 2 links chorizo (about 6 ounces)
- 1 medium onion, chopped
- 2 leeks, white and light green parts only, chopped
- 1 celery rib, chopped
- 1 clove garlic, minced
- 1 1/2 to 2 pounds sweet potatoes, peeled and chopped (about 2 medium-ish potatoes)
- Splash of sherry
- 4 cups chicken or vegetable stock
- 1/2 cup water
- 1/2 cup half and half
- 4 heaping teaspoons Boursin cheese spread
- salt and pepper for seasoning
- Heat the olive oil in a 4-5 quart Dutch oven or stock pot until shimmering. Fry the sage leaves with a pinch of salt until just crispy (don't burn them - it will take less than a minute). Spoon out the sage and set aside.
- Crumble the chorizo into the pot and cook thoroughly. Remove to a plate.
- Add more olive if the pan is dry. Saute the onions, leeks, celery, and garlic until soft, about 5 minutes. Add the sweet potatoes and saute until the edges are golden, about 8 minutes.
- Add a splash of sherry to deglaze the pan. Add the stock and water and bring to a boil. Reduce heat to maintain a good simmer. Cover partially, and simmer for 20 minutes.
- Near the end of the 20 minutes, reduce heat to low. Test potatoes for doneness - they should be easily pierced with a fork.
- Puree the soup with an immersion blender. Add the half and half and Boursin and stir until creamy (it will take a few minutes for the Boursin to melt into the soup).
- Add the sausage and mix well, letting the meat reheat. Ladle into bowls and top each serving with a bit of the fried sage.
- Notes: I discovered an interesting technique on a subsequent preparation of this soup, when I accidentally forgot to remove the sausage before dumping in all of the aromatics (ever try to pick sausage crumbles out of other chunky things? Fail). I still wanted a smooth, creamy potato soup, so I just blended the sausage right in with the soup. The result was awesome. The flavor of sausage was right there, but the soup texture was smooth. It was a little "wait … what...?" moment with the first bite. Very yummy.