You are here: Home » Recipes » Cream of Spinach and Sweet Potato Soup Cream of Spinach and Sweet Potato Soup Kitchen Tested Yield 8 servings Spinach and sweet potatoes together--a powerhouse of beta carotene and folate. PrintEmail Spinach and sweet potatoes join together to produce a sensational, creamy, rich-flavored soup. Ingredients 1 cup chopped onion1/2 cup chopped celery1 red bell pepper, seeded and chopped2 tablespoons minced garlic1 cup all-purpose flour3 (16-ounce) cans fat-free chicken broth3 cups diced and peeled sweet potatoes (yams)1 (10-ounce) bag fresh spinach leaves, stemmed and coarsely chopped2 cups skim milk1/2 cup sliced green onion stems (scallions) Salt and pepper to taste Instructions 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. Stir in the flour and gradually add the chicken broth, whisking until the soup is blended. Add the sweet potatoes and bring to a boil, reduce the heat and cook approximately 20 minutes or until the potatoes are very tender. Add the spinach, milk, green onion stems, salt and pepper, cooking until spinach is wilted and soup well heated and thickened, about 5 minutes.