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Spinach and sweet potatoes join to produce this sensational, creamy, rich soup.

Also see Article: Louisiana Sweet Potatoes
Makes 8 servings.

• 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 peeled and diced sweet potatoes
• 1 10-ounce bag fresh spinach leaves, stem
med and coarsely chopped
• 2 cups skim milk
• 1/2 cup sliced green onions (scallions)
• Salt and pepper to taste

In a large, heavy pot coated with nonstick cooking spray, cook onion, celery, red bell pepper and garlic over medium-high heat until vegetables are tender, about 5 to 7 minutes.

Stir in flour and gradually ad chicken broth, whisking until soup is blended.

Add sweet potatoes and bring to a boil.

Reduce heat and cook approximately 20 minutes or until potatoes are very tender.

Add spinach, milk, green onions, salt and pepper, cooking until spinach is wilted and soup is well-heated and thickened, about 5 minutes.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -


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