Chef Folse's Spinach and Sweet Potato Soup

Prep Time: 1 Hour
Yields: 8-10 Servings

Japanese chefs know a simple truth about cooking: if food looks good, it will certainly taste good. This basic principle is proven in the phenomenal visual appeal and flavor that vivid green spinach and bright orange sweet potatoes give this soup.


4 cups spinach leaves
2 cups (¼-inch) diced sweet potatoes
1/2 cup margarine
1 cup julienned smoked sausage
1 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell pepper
1/4 cup minced garlic
1 cup flour
3 quarts chicken stock (see recipe)
1 quart heavy whipping cream
1/2 cup sliced chives
1/2 cup chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste


Wash spinach leaves and chop into 1/4-inch squares. Reserve 1/4 cup of spinach for garnish. In a heavy-bottomed Dutch oven, melt margarine over medium-high heat. Stir in smoked sausage, onions, celery, bell pepper and garlic. Saute 3-5 minutes, stirring constantly. Whisk in flour, stirring until a blond roux is formed (see roux recipes). Add chicken stock, one ladle at a time, stirring constantly until soup consistency is achieved. Stir in sweet potatoes. Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes. Use additional stock to retain proper consistency. Mash about 1/4 of the potatoes when tender. Mix in heavy whipping cream, spinach, chives and parsley. Adjust seasoning to taste using salt, pepper, granulated garlic and hot sauce. Serve in soup bowls and garnish with reserved spinach.