Instructions: In a large heavy pot coated with nonstick cooking spray over medium-high heat, cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes. Stir in flour and gradually add the chicken broth, whisking until the soup is blended. Add sweet potatoes and bring to a boil, reduce heat and cook approximately 20 minutes or until the potatoes are very tender. Add the spinach, milk, green onion stems, salt and pepper, cooking until spinach is wilted and soup is well heated and thickened, about 5 minutes.

Note: If using canned yams, cut in small chunks and stir in at the end of cooking.

Serving Ideas : Appetizers or side dish

NOTES : Spinach and sweet potatoes join together to produce this sensational, creamy, rich-flavored soup. The American "yam" is a sweet potato with dark-orange flesh that cooks up moister and softer than the light-skinned, pale-fleshed sweet potato. Either would work in this soup.

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