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BATON ROUGE, La. (WAFB) - Spinach is packed with vitamins A, C, folacin, iron and magnesium, while sweet potato provides a great source of beta-carotene and fiber and has been touted as one of the most nutritious vegetables. This smooth and creamy soup hits the spot and is jammed packed with nutrients. Happy National Sweet Potato Day!

Prep Time: 1 Hour

Yields: 8–10 Servings

Ingredients:

4 cups spinach leaves, washed and chopped into ¼-inch squares
1 cup cooked and minced brats
3 cups (¼-inch) diced sweet potatoes OR
1½ cups mashed baked sweet potatoes
½ cup butter
1 cup diced onions
½ cup diced celery
¼ cup diced red bell pepper
¼ cup minced garlic
1 cup flour
3 quarts chicken stock
1 quart heavy whipping cream
½ cup sliced chives
½ cup chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste

Method:

Reserve ¼ cup spinach for garnish and set aside. In a heavy-bottomed Dutch oven, melt butter over medium-high heat. Stir in onions, celery, bell pepper and minced garlic. Sauté 3–5 minutes or until vegetables are wilted, stirring constantly. Add brats and sauté 2 additional minutes. Whisk in flour, stirring constantly until a blond roux is formed. Add chicken stock, one ladle at a time, stirring until soup consistency is achieved. Stir in sweet potatoes. Bring mixture to a rolling boil, reduce to simmer and cook approximately 30 minutes. Use additional stock to retain proper consistency. Mix in heavy whipping cream, chives and parsley. Season to taste using salt, pepper and granulated garlic. When sweet potatoes are tender, serve in soup bowls and garnish with reserved spinach.

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