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Spinach and yams join together to produce this sensational, creamy, rich-flavored soup.

Cream of Yam and Spinach 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 fresh yams (sweet potatoes)*, peeled and diced
1 (10-ounce) bag fresh spinach leaves, stemmed and coarsely chopped
2 cups skim milk
1/2 cup sliced green onion stems

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. 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 to taste. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.

Makes 8 servings.

*Can substitute with: 1 ( 29-oz). can sweet potatoes. If using canned yams, cut in small chunks and stir in at the end of cooking.

Per serving: CAL 208 (2% from fat); FAT 1g; PROTEIN 11g; CARB 40g; CHOL 1mg; SODIUM 197mg, SATURATED FAT 0g

Recipe provided courtesy of and created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.