Over medium heat, brown the sausage in a large dutch oven. Once the sausage is done, transfer it to a bowl or plate with a slotted spoon. You will want to leave roughly 2 to 3 tablespoons of fat in the dutch oven.
Add the white sweet potatoes, bone broth, and remaining seasoning to the dutch oven and bring to a boil.
Turn the heat down to medium-low and let simmer for 30 minutes, or until the vegetables are fork tender.
Remove from heat, and remove the bay leaf.
With an immersion blender, blend the soup until about half of the diced vegetables have been pureed.
Add the sausage back in to the soup and let sit for 5 minutes or until the sausage is warm.
Notes
If you want to save yourself some time on the day you make your soup, chop up all your veggies ahead of time and keep them in the fridge until you're ready to make your soup.