Cream of Spinach and Sweet Potato Soup

  • Yield: 8 servings

Spinach and sweet potatoes join together to produce a sensational, creamy, rich-flavored soup.


1cup chopped onion
1/2cup chopped celery
1 red bell pepper, seeded and chopped
2tablespoons minced garlic
1cup all-purpose flour
3 (16-ounce) cans fat-free chicken broth
3cups diced and peeled sweet potatoes (yams)
1 (10-ounce) bag fresh spinach leaves, stemmed and coarsely chopped
2cups skim milk
1/2cup sliced green onion stems (scallions)
Salt and pepper to taste


  1. In a large heavy pot coated with nonstick cooking spray over a medium-high heat, cook the onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes.
  2. Stir in the flour and gradually add the chicken broth, whisking until the soup is blended.
  3. Add the sweet potatoes and bring to a boil, reduce the heat and cook approximately 20 minutes or until the potatoes are very tender.
  4. Add the spinach, milk, green onion stems, salt and pepper, cooking until spinach is wilted and soup well heated and thickened, about 5 minutes.

Nutritional Info *per serving

  • Calories 208
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 1mg
  • Sodium 197mg
  • Carbohydrate 40g
  • Fiber 0g
  • Protein 11g