Sweet Potato, Corn, and Andouille Sausage Soup

Sweet Potato, Corn, and Andouille Sausage Soup

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Cheryl W. 2

"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
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 913 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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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.


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