Cream of Spinach and Sweet Potato Soup

Kitchen Tested
  • Yield 8 servings

Spinach and sweet potatoes together--a powerhouse of beta carotene and folate.

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


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



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