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Sweet Potato, Corn, and Andouille Sausage Soup

Rated as 5 out of 5 Stars

"My husband had a soup similar to this in a restaurant and loved it. Since they would not share the recipe, this is my interpretation."
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30 m servings 162 cals
Original recipe yields 6 servings


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  1. Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
  2. Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.

Nutrition Facts

Per Serving: 162 calories; 3.9 g fat; 29.1 g carbohydrates; 4.6 g protein; 4 mg cholesterol; 913 mg sodium. Full nutrition

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Very simple to make and very good.

best thing ever.

-10 degrees this is a perfect soup for this time of the year. I make double batches. Whole family loves it. I do believe in sharing.