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Sweet Potato and Tasso Soup


Louisiana Cooking Magazine

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Rate this recipe 4.3/5 (8 Votes)


  • 1/4 c of butter
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper
  • 1/3 c flour
  • 8 cups chicken broth
  • 4 1/2 cups peeled sweet potatoes cut into 1/2 inch cubes
  • 1/2 lb. of tasso ham cut into 1/2 inch cubes
  • 1/8 t cinnamon
  • 1/8 t nutmeg
  • 1/2 cup chopped parsley
  • 1 c heavy whipping cream
  • salt and pepper


Adapted from


Step 1

In a heavy bottom pot melt butter over medium-high heat. Add onions, celery, bell pepper, and sauté until the vegetables are translucent and tender. Add chicken broth and sweet potatoes and bring soup to a swimmer. Cook for 15 minutes or until the sweet potatoes are fork tender. When sweet potatoes are tender, puree the mixture in batches in a food processor. Return to the pot and add tasso, cinnamon, nutmeg, and parsley. Simmer soup for 20 minutes to allow flavor to come together. Add more broth or water if necessary to make a velvety smooth consistency. Add heavy cream and season to taste with salt and pepper. Serve hot in soup bowls.

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