Sweet Potato and Spinach soup

Name: Sweet Potato and Spinach soup
Yield: 12 servings
Cuisine: American
Ingredients: 2 large sweet potatoes; 3 medium red potatoes; 1 large onion; 1 cup diced carrots; 1 cup diced celery; 1 small avocado; 1 cup low fat sour cream; 1 can nonfat evaporated milk; 3 chicken bouillon cubes; 1 tsp basil; 1 tsp thyme; 1 tsp nutmeg; 1/4 tsp cinnamon; 1 tbsp splenda or other nonsugar sweetener; 6 cup water; 1 can spinach (or fresh or frozen spinach)

THH @cook_2989844

Challenge was to use up a bunch of spinach. Household members love sweet potatoes so combined the two to create a hearty soup.

THH @cook_2989844

Challenge was to use up a bunch of spinach. Household members love sweet potatoes so combined the two to create a hearty soup.

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Ingredients

12 servings

2 largesweet potatoes
3 mediumred potatoes
1 largeonion
1 cupdiced carrots
1 cupdiced celery
1 smallavocado
1 cuplow fat sour cream
1 cannonfat evaporated milk
3chicken bouillon cubes
1 tspbasil
1 tspthyme
1 tspnutmeg
1/4 tspcinnamon
1 tbspsplenda or other nonsugar sweetener
6 cupwater
1 canspinach (or fresh or frozen spinach)

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Steps

1

Peel and dice sweet potatoes. Add to crockpot and cover with water.
2

Add bouillon cubes.
3

Peel and dice red potatoes and carrots and add to pot.
4

Dice celery and onion. Add to pot. Add water to cover.
5

Add evaporated milk, thyme, basil and nutmeg.
6

Drain and rinse canned spinach. If using fresh, then shred leaves. Add to pot.
7

Mash avocado and add to sour cream. Stir to blend and add to pot.
8

Add cinnamon to sugar substitute, mix and add to pot.
9

Add water if needed to cover ingredients. Cook on high for ~3 hours or until vegetables are done. Remove from heat.
10

Use a blender or food processor to puree soup into a creamy blend. Serve garnished with a touch of nutmeg or a cinnamon stick.