Recipe of the Week: Sweet Potato Soup with a Handful of Spinach

I have made this recipe twice, and I am loving it and feeling really good about getting extra vegetable servings. Ivan even ate it with a grilled cheese today.

• 1 Tablespoon butter
• 1 Tablespoon or more of olive oil
• 1 onion chopped
• 1 and a half cups chicken stock
• 2 or 3 cups of baked, peeled sweet potato
• 2 big handfuls of fresh spinach
• 1 cup of milk
• fresh rosemary
• pepper

1. melt butter and drizzle in olive oil
2. saute chopped onion until translucent
3. add chicken stock
4. add pepper and rosemary
5. bring to a boil, then turn heat to low
6. add sweet potato and mash up in the broth
7. add the handfuls of spinach and wilt
8. move the soup off the burner
9. puree in batches in the blender
10. pour the pureed soup into a saucepan and gradually pour in the cup of milk
11. stir and eat

This really is a great recipe, and the taste of the sweet potato completely masks the spinach. The spinach does turn your soup green however, SO delicious regardless!!